Ingredients
Marinade
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- 2 cloves garlic (finely minced)
- 1/4 teaspoon crushed red pepper (optional)
- 4 sprigs fresh thyme (leaves removed)
- 1 tablespoon parsley (chopped)
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Chicken
- 2 pounds chicken breasts (sliced in half lengthwise, 2-3 breasts depending on size)
Mushroom Pan Sauce
- 2 tablespoons butter
- 2 tablespoons shallots (minced)
- 4 oz mushrooms (sliced thin)
- 2 tablespoons flour
- 1 cup low-sodium chicken broth
Instructions
- Prepare the marinade: In a medium-sized bowl, whisk together the red wine vinegar, olive oil, garlic, crushed red pepper, thyme leaves, parsley, kosher salt, and black pepper until thoroughly combined. Add the chicken breasts and toss to coat all pieces well. Allow the chicken to marinate for a minimum of 10 minutes, or up to 30 minutes for deeper flavor infusion.
- Cook the chicken: Heat a skillet over medium-high heat. Remove the chicken breasts from the marinade, letting any excess liquid drip back into the bowl. Place the chicken in the hot skillet and brown on both sides until fully cooked, reaching an internal temperature of 165°F. Once done, transfer the chicken to a plate and set aside.
- Make the mushroom pan sauce: Lower the skillet heat to medium and add the butter. Once melted, add the minced shallots and sliced mushrooms, sautéing until softened and fragrant. Sprinkle the flour over the vegetables, stirring continuously to toast the flour for about 1-2 minutes. Gradually stir in the chicken broth, increasing heat to medium-high to bring the mixture to a simmer. Cook until the sauce thickens slightly, seasoning with additional salt and pepper as needed. Return the cooked chicken breasts to the pan to warm through and coat with the sauce. Garnish with extra fresh herbs if desired, and serve over mashed potatoes, rice, or pasta.
Notes
- Marinate chicken for at least 10 minutes but no longer than 30 to avoid the vinegar breaking down the meat too much.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- For a richer sauce, finish with a splash of heavy cream or a pat of butter at the end.
- Vegetarian option: replace chicken with thick tofu slices and use vegetable broth.
- Serve the dish with your favorite starch like mashed potatoes, rice, or pasta to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
