The sauce in this creamy balsamic chicken and mushroom skillet recipe strikes the perfect balance of acidity and sweetness.
The shallots, garlic and thyme add aroma and flavor to the dish.
Thin-cut chicken cutlets are key for getting dinner on the table quickly.
Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Slice them in half horizontally and pound to an even thickness.
Place flour in a shallow dish.
Place the coated chicken on a large plate.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Discard any remaining flour.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Transfer to a plate.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Do not wipe the pan clean.
Return the skillet to medium-high heat.
Add mushrooms and the remaining 2 tablespoons oil.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Spread the mushrooms into an even layer; cook, undisturbed, until golden, about 5 minutes.
Stir the mushrooms; add shallot, garlic and thyme.
Cook, stirring often, until fragrant and the shallot is translucent, 2 to 3 minutes.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Stir in vinegar; cook until the mushrooms have absorbed the liquid, about 1 minute.
Add broth; bring to a boil over medium-high heat.
Reduce heat to maintain a simmer.
Add cream cheese, mustard and the remaining 1/4 teaspoon each salt and pepper, stirring until melted.
Garnish with additional thyme leaves before serving, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
