- 2 Tbsp Beyond the Olive Arbequina extra virgin olive oil
- 4 6oz Chicken breasts, boneless, skin-on
- Sea salt
- Fresh ground pepper
- Dried thyme
- 1/3 cup mushrooms, finely diced
- 2 Tbsp shallot, minced
- 1/3 cup chicken broth
- 1/4 cup Beyond the Olive Cherry Balsamic Vinegar (or Traditional Balsamic Vinegar)
Pre-heat oven to 350 degrees. Dry chicken breasts then score 3 to 4 times. Sprinkle with thyme, salt and fresh ground pepper to taste. Heat olive oil on medium high setting. When hot, add prepared breasts skin side down and cook about 5 minutes till golden brown and crisp, turn over and cook 2 to 3 minutes more. Remove from the pan and place on a baking sheet. Bake in oven for about 6 minutes. Pour off most of the fat, leaving just enough behind to saute the mushrooms and shallots.
Add the mushrooms and shallots, and saute just until the shallot is soft, 1 or 2 minutes. Add the broth and deglaze the pan allowing the broth to reduce to a few Tbsps. Add the balsamic vinegar and reduce again until the sauce is thick enough to coat the back of a spoon. Remove from heat.
Slice the breasts into 1/4 inch thickness pieces. Spoon 1/2 to 1 Tbsp of Cherry Balsamic sauce over top of each breast and serve immediately. Serve with brown rice.