Chicken and Mushroom with Balsamic Sauce

Ingredients

2 tablespoons extra virgin olive oil
4 boneless skinless halves
pepper
2 tablespoons butter
2 cartons portobello mushrooms
2 cartons white button mushrooms
2 cloves garlic chopped
1 tablespoon fresh thyme, or 1 tablespoon of dry thyme
2 shallots, thinly sliced
2 tablespoons Potato starch
1 cup chicken stock
3/4 cup white wine
1 tablespoon balsamic vinegar
1/2 cup tablespoons heavy cream

Instructions

Preheat a large non-stick skillet over medium high heat and add extra-virgin olive oil. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes. on each side. Remove the chicken the from the pan and cover with foil to keep warm.

In same skillet turn down heat. add butter. Once butter has melted add mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add garlic, thyme and shallots. Cook stirring occasionally for 2 minutes or until the shallots are wilted. Sprinkle the potato starch into the pan and cook 2 minutes more. Whisk in the stock, white wine,balsamic,and the cream.Turn the heat up to high and simmer for 2 minutes or until thickened. Slice chicken on an angle and place back into the skillet with the parsley to heat up. About one minute.
Serve over rice