Creamy Balsamic Chicken and Mushrooms
| 2 pounds | boneless, skinless chicken breasts (about 4) |
| 1½ tsp | kosher salt, divided |
| ¼ tsp | freshly ground black pepper |
| 2 tbsp | olive oil |
| 2 tbsp | unsalted butter |
| 8 ounces | sliced cremini mushrooms |
| 2 tbsp | all-purpose flour |
| 1 cup | half-and-half or whole milk |
| ½ cup | low-sodium chicken broth |
| 2 tbsp | balsamic vinegar |
| Pound 2 pounds boneless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even ½ inch thickness. |
| Pat the chicken dry with paper towels and season all over with 1 teaspoon of the kosher salt and ¼ teaspoon black pepper. |
| Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer the chicken to a plate. |
| Reduce the heat to medium and add 2 tablespoons unsalted butter. When melted, add 8 ounces sliced cremini mushrooms and the remaining ½ teaspoon kosher salt, and cook, stirring occasionally until tender, about 5 minutes. Add 2 tablespoons all-purpose flour, stir to evenly coat the mushrooms, and cook for 1 minute. |
| Stir in 1 cup half-and-half or whole milk, ½ cup chicken broth, and 2 tablespoons balsamic vinegar until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer. Return the chicken and any accumulated juices to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes. |