Chicken is dense in niacin, as well as vitamin B—which is good for energy metabolism—and phosphorus, an essential mineral for maintaining healthy teeth and bones.
4boneless, skinless chicken breast halves (about 1 ½ to 2 pounds)
¼teaspoonsea salt
¼teaspoonfreshly ground black pepper
⅓cupchopped yellow onion
2garlic cloves, minced
1cupcremini mushrooms, sliced
¼cupbalsamic vinegar
1teaspoonfreshly chopped thyme(I just used whole sprigs because I like the flavor and the rustic look)
1tablespoonfreshly chopped chives
Instructions
Preheat the oven to 350°F.
Heat the butter and olive oil over high heat in a heavy saucepan or skillet large enough to hold the chicken breasts in one layer. When the oil smokes, add the chicken breasts and season them with the salt and pepper.
Sauté until golden brown, about 3 minutes on each side.
Transfer to an oven-safe dish and bake until the juices run clear when pierced with a knife, about 25 minutes.
Remove to a plate and keep warm.
Add the onion, garlic, and mushrooms to the drippings in the pan and cook for about 1 minute over high heat.
Add the vinegar and thyme and continue cooking for about 1 minute.
Add ½ cup of water and cook until the liquid is reduced by half. Season to taste.
To serve, slice each breast in half crosswise on the diagonal. Coat the chicken with the sauce and sprinkle with chives.
Notes
The only changes I made to the original recipe were to increase the onions by quite a lot (I didn't measure) and to use chicken stock rather than the called-for water in the sauce.I also browned my chicken in a cast iron skillet so it could go directly from the stove and into the oven. My chicken was done after a total cooking time of about 20 minutes.The results: a winner in both my and The Beloved's book. Full of flavor and just delicious. Plus, so easy to make!