Recipes - print - Balsamic Vinegar Mushroom Sauce

Balsamic Vinegar Mushroom Sauce - Recipe

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Saut sliced mushrooms in a nonstick skillet in oil over high heat for 5 minutes, or until lightly browned. Remove to plate. In the pan put chicken broth, vinegar and dried thyme. Bring to a simmer; cook 2 minutes. Stir in mushrooms and butter; heat through. Spoon over chops, chicken or steak. Serves 4.
-8 ounces sliced mushrooms
-1 teaspoon oil
-1/4 teaspoon dried thyme
-1/2 cup Chicken Broth
-2 tablespoons Arbor Hill Three Oak Balsamic Vinegar
-2 teaspoons butter