This dish has always been a favorite at my house.
4 pieces chicken breast scallopini – (chicken breast sliced in half)
3 tbsp – vegetable oil
2-3 tbsp olive oil
¼ cup of sundried tomato sliced
1 cup shitake mushrooms sliced
2 springs of Rosemary
2 cloves garlic sliced thin
¼ cup balsamic vinegar
1 ½ cup chicken stock
1 tbsp butter rolled in flour
Put vegetable oil in hot sauté pan. Flour, salt and pepper your chicken breast. Shake off excess flour and add chicken to pan. Brown chicken on both sides and remove from pan. Discard the oil. Add olive oil, garlic, rosemary, mushrooms, and sundried tomatoes to the pan. Saute for two minutes. Add chicken back to the pan and add balsamic vinegar and chicken stock. Cook until reduced by half. Add butter in order to thicken the sauce. Garnish with a rosemary sprig and serve.