A delightful chicken dish infused with the rich flavors of herbs and mushrooms, perfect for a comforting meal.
Combine the flour, salt, and pepper in a mixing bowl.
Ensure the seasoning is evenly mixed for consistent flavor.
Coat the chicken breasts in the flour mixture, shaking off any excess.
A light coating is sufficient to create a nice crust when cooked.
Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 6 minutes per side.
Avoid overcrowding the skillet to ensure even browning.
Add the mushrooms and garlic to the skillet. Sauté until the mushrooms are tender, about 5 minutes.
Stir occasionally to prevent the garlic from burning.
Pour in the chicken broth and balsamic vinegar. Add the bay leaves and thyme. Cover and simmer over medium-low heat until the chicken is cooked through, about 10 minutes.
Check the chicken's internal temperature to ensure it's fully cooked.
Remove the chicken from the skillet and place it on a serving plate. Cover with foil to keep warm.
Letting the chicken rest helps retain its juices.
Increase the heat to medium-high and cook the sauce until it thickens slightly, about 5 minutes. Stir in the butter until melted.
Stir continuously to prevent the sauce from sticking to the skillet.
Pour the sauce over the chicken and serve immediately.
Garnish with fresh herbs for an added touch of flavor and presentation.
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