4 Serves
50 Mins
Trim the boneless skinless chicken breasts and pound them to an even 1/2-inch thickness using a meat mallet. Season both sides thoroughly with kosher salt and black pepper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
64 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
63 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
314 mg / 1,250 mgPotassium
820 mg / 4,700 mgSodium
299 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
10 g / 20 gCholesterol
129 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, add the chicken breasts in a single layer, working in batches if necessary to avoid overcrowding. Sear for 5 minutes per side until golden brown and cooked through, then remove and set aside.
Reduce heat to medium and add butter to the same skillet. Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.
Add the diced onion, mushrooms, and minced garlic to the skillet. Sauté for approximately 5 minutes until the onions are translucent and the mushrooms have released their moisture.
Pour in the chicken stock and simmer for 10 minutes to allow the flavors to meld and the liquid to slightly reduce.
Stir in the heavy cream, balsamic vinegar, and fresh thyme. Bring the sauce to a gentle boil and reduce until it reaches your desired consistency.
Return the chicken to the pan to reheat briefly. Garnish with freshly chopped flat-leaf parsley before serving.
25
g95
g20
g
Yemeni
