Portobello Mushroom Chicken

There is a certain type of calm that blankets the atmosphere when it rains.
It drizzled for a little bit last night when I got out of work. It's a great way to end the day.

My roommate sauteed some mushrooms the other day and inspired me to make this:

Portobello Mushroom Chicken

Portobello Mushrooms
Boneless, skinless chicken breasts
Flour
Onions
Olive Oil
Butter
Balsamic Vinegar
Garlic
Salt & Pepper (to taste)

Because I did not use a recipe for this, there are no official measurements.

Combine salt, pepper, and flour in a bowl and mix well. Dredge chicken to coat outsides evenly. Pat off any excess flour.


Over medium heat, heat olive oil and butter in medium to large pan.

Add mushrooms and onions to saute. Pour balsamic vinegar over mixture. It's up to you on how much vinegar you want added. I stopped when had a red hue.

Did you know? Vinegar is a solution of acetic acid in water. The word vinegar comes from the French vin aigre, meaning sour wine. Vinegar can be made spontaneously in Nature or induced deliberately. 1st, sugar is broken down into ethyl alcohol and carbon dioxide gas through a process kown as fermentation. The ethyl alcohol is then oxidized (a chemical reaction in which an atiom, ion, or molecule loses electrons) to acetic acid. Bacteria known as Acetobacter aceti help the ethyl alcohol react with oxygen to form the acetic acid.

Place chicken in pan, when sufficiently heated, for about 4 minutes on each side.


Remove chicken when cooked through, remove mushrooms and onions after sauteed.



Option: If chicken is not readily available, one can boil up some pasta and add the mushroom mix to that. It's just as delicious and so much easier!

Add some Parmigiano-Reggiano for extra flavor.