• 2 boneless, skin-on chicken breasts
  • 2 Tbsp. Vegan Butter Olive Oil
  • 1 Tbsp Porcini olive oil
  • ½ pound mushrooms
  • 2 shallots, finely chopped
  • 1 cup Red Apple Balsamic Vinegar
  • salt and pepper, Herb to taste


Preheat oven to 375 degrees.

In a medium sauté pan heat Vegan Butter olive oil over medium-high heat. Season chicken breasts with salt and pepper and any other herbs you enjoy.

Sauté chicken breasts, skin side down first, until golden brown, about 4 minutes per side. Transfer chicken breasts to a baking sheet and bake until cooked through, about 12 minutes depending on thickness (160 degrees on a meat thermometer).

Meanwhile, pour off all but 1 tablespoon of fat from sauté pan. Add onions and mushrooms; season with salt and pepper. Sauté until browned, about 5 minutes. Add Red Apple Balsamic Vinegar and simmer until reduced by half. Remove from heat, put half of the mushroom sauce on each plate and top with a chicken breast and drizzle the Porcini Olive Oil onto the chicken breasts.