2 tbs. flour
4 skinless, boneless chicken breasts
2 tbs. EV olive oil
8 oz. fresh sliced mushrooms
6 garlic cloves, minced
1 tsp. balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ tsp. dried thyme
1 cup Zanon Zinfandel
Salt and black pepper to taste



Season flour with salt and pepper. Roll chicken in flour mixture shaking off excess. Heat olive oil in a skillet over medium-high heat and cook chicken breasts until browned (2-3 minutes on each side). Add mushrooms and garlic to skillet. Cook until mushrooms are softened stirring to keep from burning (about 3 minutes).

Remove chicken and place on a warming plate in the oven. Add balsamic vinegar, wine, broth, bay leaf, and thyme to skillet. Cook over medium heat until liquid reduces to a sauce.

Place chicken on a plate and pour mushroom sauce over top after discarding bay leaf. Sprinkle with freshly ground black pepper and serve.

Start to finish: 45 minutes
Serves: 4