TIA GFY Recipe blog

• 1 lb. chicken breasts, thawed
• Olive oil
• 1 package sliced mushrooms (fresh)
• 1 tsp. fresh thyme leaves
• 1 cup white wine
• 3 tbsp. balsalmic vinegar
• 3 tbsp. heavy cream (not milk)

In a skillet, saute chicken breasts in olive oil until golden and cooked through;  remove.  In the same skillet, saute the mushrooms and cook until soft, about 5 minutes.  Add the thyme, white wine and balsalmic vinegar.  When wine has reduced, add heavy cream and stir until warmed through. 

Drizzle sauce over chicken and enjoy.  Serving suggestion: serve over brown rice.