Balsamic Vinegar Chicken

This is one of my all-time favorite chicken recipes. It’s simple, delicious, and pairs well with a variety of sides.

INGREDIENTS

3 boneless, skinless chicken breasts, split
6 cloves of garlic, peeled
8 oz mushrooms, sliced (I usually use white mushrooms, but any type will work)
4 tablespoons balsamic vinegar
1/4 teaspoon dried thyme
Olive oil for sauteing
Salt & pepper, to taste

INSTRUCTIONS

In a large frying pan, saute the chicken in olive oil until both sides are lightly browned, adding salt and pepper to taste. Then add the garlic cloves, mushrooms, balsamic vinegar and thyme, and cover, stirring periodically until the garlic is soft and the mushrooms are fully cooked, about 30 minutes.

Serves 2

*All kinds of sides work well with this dish – the ones in the photo are roasted carrots (I use coconut oil or ghee plus a dash of cinnamon, cloves, and ginger) and kale sauteed in coconut oil.