Balsamic Chicken & Broccoli
Ingredients:
- 1 tbsp Olive Oil
- 2 cloves garlic, minced
- ½ small onion thinly sliced
- 2 tbsp shallots
- ¼ cup white wine
- 1/3-cup chicken stock
- 2-cup broccoli spears
- 1-cup mushrooms, oyster or shitake
- 3 tbsp balsamic vinegar
- 2 chicken breasts, cut into strips
Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine if needed). Remove the chicken and sautéed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sautéed vegetables to the pot; add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turns bright green. Serve over pasta or rice, and dust with pepper.
Enjoy!
