(phase 1-4) serves 4
2 Tbsp Olive oil
1 tbsp minced garlic
16 ounces mushrooms, cremini or shitake, thickly sliced
1 teaspoon chopped fresh parsley
1/4 cup vinegar
3/4 cup Walden Farms Balsamic vinaigrette dressing
1 IP package mushroom soup prepared with 5oz water
3 Tbsp chopped fresh sage
1/2 Tsp olive oil
1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, pieces pounded to an even 1/4 inch to 1/3 inch thickness
Sea salt and freshly ground black pepper
Heat olive oil in a large sauté pan on medium heat. Add garlic and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. Sprinkle on a pinch of sea salt. Add vinegar and balsamic dressing and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the prepared soup. Cook the sauce down on medium heat until it is thick enough to coat the chicken. While the sauce is reducing, heat tsp olive oil in another large sauté pan on medium heat. Sprinkle sea salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3-4 minutes on each side, until browned and cooked through.
Stir in sage to sauce, season to taste with sea salt and pepper. Pour sauce over chicken to serve.