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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Seared Chicken Breast with Balsamic Vinegar Gravy Recipe

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This recipe for Seared Chicken Breast with Balsamic Vinegar Gravy is from Millie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 T olive oil
4 chicken breasts pounded lightly and seasoned with salt and pepper
1 cup sliced mushrooms
2 cups fresh baby spinach
1/4 cup feta cheese
1 1/2 cups chicken stock
1/3 cup good Balsamic Vinegar
1 T flour
1 T butter
Salt and Pepper to taste

Directions:
Directions:
Heat a medium sauce pan over medium heat. Add olive oil. When oil is hot, add chicken breast to pan and cook on each side for 5-6 minutes or until nicely browned. Remove chicken. Add mushrooms to pan and cook for 4-5 minutes. Add more oil if mushrooms look dry. Push mushrooms off to one side and melt the butter. Add flour to the butter and cook together for 1-2 minutes. Add in chicken stock and Balsamic Vinegar and cook 3-4 minutes, allowing sauce to thicken. Check seasonings in sauce and adjust salt and pepper to taste. Add chicken back to pan, scooping some sauce and mushrooms over each breast. Top each breast with 1/4 cup baby spinach and 1 T feta cheese. Cover with a lid and allow spinach to wilt slightly - 2-3 minutes. Serve on a bed of buttered spaghetti.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I just made this up one night so the measurements and cooking times might not be exact. And if anyone's got improvements, please let me know.

 

 

 

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