Title: Chicken Balsamic
Categories: Poultry Pasta Main
Yield: 4 Servings
| 2 | tb | Butter |
| 1 | tb | Oil |
| 4 | lg | Chicken breast halves; boneless, skinless |
| 1/2 | lb | Mushrooms; sliced |
| 1/3 | c | Balsamic vinegar |
| 6 | tb | Butter; room temp, cut in 6 pieces |
| 2 | ts | Thyme, fresh |
| | | Fettuccini; cooked |
Saute chicken breasts in the butter and oil until brown on both sides.
Cover pan and continue cooking for 5 minutes over low heat. Remove to warm
platter. Saute mushrooms in pan for 5 minutes. Add to chicken platter and
keep warm. Add vinegar to pan and reduce sauce to half. Whisk in butter,
one piece at a time. Add thyme, salt and pepper to taste. Spoon sauce over
chicken and mushrooms and serve over fettuccini.