Balsamic Mushroom Chicken

This is great special occasion or everyday dish. It tastes really fancy but is easy enough to make. I sometimes saute the mushrooms separately so they get nice and browned.

2-3 boneless, skinless chicken breasts
¾ pound fresh mushrooms, sliced
2 tablespoons olive oil
4 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ teaspoon dried thyme
1 tablespoon butter

Season chicken with salt and pepper. Heat oil in skillet over medium high heat and sauté the chicken until it is nicely browned on one side (about 3 minutes). Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes and then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer chicken to a serving platter and cover with foil. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter and discard the bay leaf. Pour mushroom sauce over chicken and serve.

recipe adapted from allrecipes.com