BALSAMIC AND GARLIC CHICKEN IN MUSHROOM CAPS

Ingredients Weight Measure
Chicken breast halves, boneless, sliced 6 ea.
Flour 1/2 cup
Oil, hot 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Mushrooms, sliced 2 cups
Red peppers, sliced 1 cup
Red onions, sliced 1 cup
Garlic cloves, crushed 4 ea.
Thyme 1/4 tsp.
Balsamic vinegar 1/2 cup
Chicken broth 1/2 cup
Portabella mushrooms, small, grilled 14 caps

Method

  1. Coat the chicken strips in flour and pan fry in the hot oil until golden brown. Remove from the pan.
  2. Add to the pan TABASCO® Chipotle Pepper Sauce, mushrooms, peppers, onions, and garlic (and a little more oil if necessary). Cook until tender.
  3. Add the thyme, vinegar, and stock and bring to the boil and reduce by 50%. Add the chicken.
  4. Place the portobella mushrooms in a warm chafing dish and arrange a portion of chicken on each mushroom cap.

Yield: 14 servings