Cooking from The Pantry

Chicken Masala


1 lb chicken breast, sliced into 1 inch thickness

1 cup sliced mushrooms

1/2 cup diced onions

3 cloves of garlic, minced

1-2 teaspoons corn starch mixed with 1/2 c. chicken broth

2 cups chicken broth

1 bunch basil, chopped

2 tablespoons any from Olives & Grapes 100% pure extra virgin olive oil

1/2 cup from Olives & Grapes 18 year Traditional-style dark balsamic & Black Cherry dark balsamic vinegars mixed 50/50

2 teaspoons Bruschetta seasoning

1 cup All purpose flour

2 or 3 teaspoons salt

2-3 pinches of pepper


  1. Heat pan to medium high.
  2. Place 1 tablespoon oil in pan.
  3. Season flour with 1 teaspoon salt & pepper. Dredge chicken in flour and add to heated pan. Cook until golden (4-5 minutes per side). Remove chicken from pan. Keep warm.
  4. Add onions & garlic to the pan. Saute for three minutes. Add mushrooms. Saute for 10 minutes. Return chicken back to the pan. Add balsamic vinegar mixture & broth. Simmer for 10 minutes.
  5. Add Bruschetta Seasoning. Add corn starch. Simmer for five minutes. Remove from heat.
  6. Garnish with chopped basil and serve.