Balsamic Chicken and Mushrooms

Heat the olive oil in a medium skillet over medium‑high heat. Season the chicken breasts on both sides with salt and black pepper. When the oil is hot, sear the chicken breasts on both sides until browned, 3 to 5 minutes per side.

Reduce the heat to medium and allow the chicken to cook through, turning occasionally, until a thermometer inserted in the thickest part reads 160°F, 10 to 15 minutes depending on the thickness of the chicken. Place the chicken on a plate and tent with aluminum foil to keep warm while preparing the sauce.

Add the mushrooms to the pan and cook until they begin to soften and develop a little color, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.

Pour the chicken stock and balsamic vinegar into the pan, and use a wooden spoon to scrape up the cooked bits from the bottom of the pan. Increase the heat to medium‑high, bring the liquid to a brisk simmer, and let the liquid reduce by half, about 5 minutes. Take the pan off the heat and stir in the softened butter. Taste and adjust seasonings as necessary. Add the chicken back to the pan and turn to coat with the sauce. Serve immediately.