Balsamic Vinegar Mushroom Sauce Recipe

  • 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
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.
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