Usual thing - enough chicken breast or lean steak to feed two people
1 tbl of balsamic vinegar
1 clove of garlic
a tiny splash of oil
1/2 a cup of mushrooms
1/2 cup of stock (chicken or vegie)
1 tbl of thyme leaves (fresh)
1 tbl of parsley (fresh)
Coat the chicken with the balsamic/garlic/oil mixture. Cook in a heated pan until just cooked. Set aside and keep warm.
In the same pan you used before. Cook the mushrooms in the stock until the stock is reduced to half. Add the herbs and mix in.
Return the meat to the pan, making sure it gets coated in the pan juices and mushroom mix.
Serve with some steamed vegies.
The recipe was originally for chicken but I tried it with beef tonight and it worked really well. I used some swiss brown mushrooms from the markets and it had a really rich flavour. When I used chicken I used some tiny little mushrooms and it was much lighter. So I suppose it really depends your mushroom preference.