We had this tonight and it was wicked tasty! I cut the chicken up before I cooked it and sauteed everything together because I wanted to mix it into some pasta.
Ingredients
- 2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 clove garlic, minced (or more!)
4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
2 cups small mushrooms, halved,or quartered if using larger mushrooms
1/3 cup chicken broth or 1/3 cup white wine
1/4 teaspoon dried thyme leaves, crumbled
Directions
In a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
Add the chicken and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken, topped with the mushrooms
Read more at: http://www.food.com/recipe/balsamic-chicken-and-mushrooms-54726?oc=linkback
In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
Add the chicken and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken, topped with the mushrooms
NUTRITION
Number of servings: 4
Calories: 187.6
Protein: 26.4g
Fat: 5.7g
Carbohydrates: 6.6g
Fiber: 1.8g
Sodium: 226.5 mg
Cholesterol: 72.5 mg
Read more at: http://www.food.com/recipe/balsamic-chicken-and-mushrooms-54726?oc=linkback
Posts
No comments:
Post a Comment