Skillet Balsamic Garlic Chicken

This one was pretty good, and it was pretty fast.  The chicken was a little dry, but it's breasts.  I liked the sauce.  And we had with broccoli and egg noodles.

Skillet Balsamic Garlic Chicken

Photo by ALB

Author: Cookies and Cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: serves 4

Ingredients:
1 1/2 pounds boneless chicken breasts, sliced or pounded 1/2 inch thick
salt and pepper to season chicken
2 tablespoons olive oil (Used Pam)
8 cloves garlic, finely chopped
1 pound mushrooms, sliced (it's a lot!)
1/3 cup balsamic vinegar
3/4 cup chicken broth
1 Bay leaf
1 teaspoon dried thyme
2 tablespoons butter, cubed

Instructions:
Season the raw chicken liberally with salt and pepper on both sides.

I think D cooked differently than below (but I don't know how). I probably would take the chicken out, cook, add the chicken back in, and resume.

Heat 2 tablespoons of olive oil (PAM) in a large 10-inch skillet over medium high heat. When skillet and oil are hot, place the chicken in the skillet evenly. Cook the chicken on one side for 5 minutes until browned, flip the chicken and cook for 3 more minutes.

Add the garlic and the mushrooms into the pan and stir to combine. Work the mushrooms under the chicken, so the chicken is sitting on top of the mushrooms. Cook this for 5 minutes until the mushrooms begin to soften. Add in the vinegar, broth, Bay leaf and thyme.

Cover and cook for 10 minutes. Then uncover the skillet and cook for an additional 5-7 minutes to thicken the sauce slightly.

Lastly add in the butter and cook for 2 more minutes.

4 WW Blue Points (my additions/subtractions at 4 servings)