• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 200g mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 125ml chicken broth
• 60ml The Australian Vinegar Co. White Balsamic Vinegar
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Step 1: Prepare the Chicken

• Preheat your oven to 200°C (390°F).
• Season the chicken breasts with salt and pepper.

Step 2: Sear the Chicken

• Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
• Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3: Cook the Vegetables

• In the same skillet, add the remaining 1 tablespoon of olive oil.
• Sauté the chopped onion until softened.
• Add the minced garlic and cook for another minute.
• Add the sliced mushrooms and cook until they release their juices and start to brown.

Step 4: Prepare the Sauce

• In a small bowl, whisk together the chicken broth, The Australian Vinegar Co. White Balsamic Vinegar, soy sauce, honey, and dried thyme.

Step 5: Combine and Bake

• Return the chicken breasts to the skillet, nestling them among the mushrooms and onions.
• Pour the balsamic sauce over the chicken and vegetables.
• Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 75°C (165°F).

Step 6: Serve

• Garnish with chopped fresh parsley.
• Serve the chicken hot with the mushrooms and balsamic sauce spooned over the top.