Wild Mushroom Balsamic Chicken Piccata

• 4 boneless chicken breasts pounded thin
• 1 cup flour + 2 tbs
• 2 tablespoons fresh parsley
• 2 tablespoons fresh basil
• 1 tablespoon fresh thyme
• salt
• 1 shallot finely diced
• 3 cloves garlic minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 1/4 cup balsamic vinegar
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 1/2 cups wild mushrooms

1. Sprinkle both sides of chicken evenly with salt and pepper.
2. Dredge chicken breasts in flour on both sides and shake excess off.
3. Heat butter and olive oil in a cast iron skillet. Brown chicken on both sides (about 8 minutes on one side and 5 minutes on the other side).
4. Remove the chicken and place on a plate.
5. Heat 1 tablespoon of oil and sautee shallots, garlic, and mushrooms. Stir occasionally until the shallots are translucent.
6. Add wine and cook and bring the mixture to a low simmer. Cook until most of the wine evaporates.
7. Mix 1/4 cup of chicken broth with 2 tablespoons of flour.
8. Add the flour mixture to the onions and mushrooms, the remaining broth, and the heavy cream.
9. Bring mixture to a boil and reduce heat to a simmer.
10. Add back in the chicken breasts and cook until the chicken is all the way cooked through.
11. Add in thyme, basil, and parsley and season to taste with salt and pepper.
12. Stir in the capers and continue to cook for an additional 1 minute.
13. Remove from heat and serve.

chicken breasts, flour , fresh parsley, fresh basil, thyme, salt, shallot, garlic, chicken broth, white wine, heavy cream, balsamic vinegar, butter, olive oil, wild mushrooms

Taken from www.yummly.com/recipe/Wild-Mushroom-Balsamic-Chicken-Piccata-1852053 (may not work)