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Balsamic Chicken Breasts with Mushrooms
Rachel Kim

Balsamic Chicken Breasts with Mushrooms

Mushrooms and balsamic vinegar make a dark pan-style sauce without a can of soup. The vinegar goes in two stages, giving the braise depth and the finished sauce a cleaner edge. Slice the breasts before saucing so each serving picks up mushrooms and onion.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 12 oz cremini mushrooms thickly sliced
  • 1 medium yellow onion sliced
  • 3 garlic cloves minced
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup balsamic vinegar divided
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Season the chicken with the salt and black pepper and brown it in the olive oil over medium-high heat, 3 minutes per side.
  2. Put the mushrooms, onion and garlic in a 6-quart slow cooker and lay the chicken over them.
  3. Whisk the broth with 1/4 cup balsamic vinegar and the Worcestershire and pour it around the chicken.
  4. Cover and cook on low until the breasts reach 165°F, 3 1/2 to 4 hours.
  5. Transfer the chicken to a board and slice it across the grain.
  6. Whisk the cornstarch with the cold water, stir it into the mushroom liquid and cook on high for 8 minutes.
  7. Stir in the remaining balsamic vinegar and return the sliced chicken just long enough to coat it.