Balsamic Chicken Breasts With Porcini Mushrooms

• 4 boneless chicken breasts, split and patted dry
• salt and freshly ground black pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 yellow onions, diced
• 3 cloves garlic, minced
• 8 ounces fresh porcini mushrooms, sliced
• 3/4 cup chicken broth
• 1/4 cup balsamic vinegar
• 3 tablespoons white wine

1. Season chicken breasts with salt and black pepper.
2. Mix flour, salt, and black pepper together in a shallow bowl. Dredge chicken in flour mixture, shaking off excess.
3. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 3 minutes per side. Remove chicken from the skillet. Add onions and garlic; saute until golden, about 3 minutes.
4. Return chicken to the skillet. Add porcini mushrooms; cook and stir until starting to soften, about 3 minutes. Stir in chicken broth, balsamic vinegar, and white wine. Cover and continue cooking over medium-low heat, turning chicken occasionally, until no longer pink in the center and coated with sauce, about 10 minutes.

chicken breasts, salt, flour, olive oil, yellow onions, garlic, porcini mushrooms, chicken broth, balsamic vinegar, white wine

Taken from www.allrecipes.com/recipe/247466/balsamic-chicken-breasts-with-porcini-mushrooms/ (may not work)