I originally learned the basics of this recipe from a great friend, Luigi who owned a quaint Italian restaurant. After the restaurant had closed for the evening, he would take me into the kitchen and teach me some of his tricks. I have modified this to meet my “likes” and you can do the same. This recipe serves 2 with some leftovers (maybe).
- 2 pounds of pounded Boneless Skinless Chicken Breasts (I almost always pound to tenderize)
- Small package (think it’s 8-10 oz) whole white mushrooms sliced (stems removed)
- 1/4 c butter (You can always start with less and add more if needed)
- 3 – 6 smashed fresh garlic cloves (Do NOT mince or dice)
- 1/2 medium onion sliced (optional)
- 1/4 – 1/2 teaspoon balsamic vinegar (can always add more once cream is in to find – keep adding until you feel the balsamic has taken a reasonable (NOT too much) achieve the perfect balance – NOTE: Last night I added almost 1/4 cup.
- Heavy cream
- Fresh Rosemary sprigs
- After pounding chicken, slice in thin strips (set aside)
- Add butter to saute pan and melt
- Once melted add sliced mushrooms
- Saute until mushrooms begin to slightly change color and all are “buttered”
- Add the smash-a-rood garlic cloves
- Add chicken strips once garlic cloves are softened (don’t overcook to brown)
- Add sliced onions if desired
- Once chicken is close to done add balsamic vinegar – you have to go slow and take it easy
- I start with small amounts and go from there. You can always add.
- Add enough heavy cream to soften the balsamic flavor. Start with 1/4 – 1/2 cup.
- Add Rosemary
- Simmer until slightly thickened
- Serve with side of pasta, vegetable sides, on pasta…etc. Whatever floats your boat
ANY WAY U WANT IT: Playing with the balsamic vinegar and heavy cream amounts allows you to achieve the taste you are going for. These 2 ingredients are the flavor balancers and consistency elements. Starting out with small amounts and adjusting as needed is your friend. Yum!