Community Pick
Balsamic Chicken and Mushrooms
photo by limeandspoontt
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
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.
Reviews
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I followed the recipe exactly for the chicken and marinade portion of the recipe and doubled the broth and balsamic I added on the mushrooms. It was awesome. My husband and two year old enjoyed it too! Added some S & P and served with roasted asparagus. After removing the chicken from my nonstick skillet (just before adding the mushrooms) I had some flavorful bits that I loosened up with a bit of water. My initial marinade had all cooked up. I will make this again.
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Loved this quick and flavorful recipe! As per other reviewers' suggestions, I sliced each breast rather than pound them and doubled the sauce. I used a mixture of button mushrooms, brown mushrooms and shitaki mushrooms, all sliced. I added 15 green olives sliced in half and sprinkled the sauce with red pepper flakes. Next time I will add rosemary -- just because I love rosemary and I think it will compliment the other flavors. Simple and delicious!
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We have just enjoyed this for our evening meal. Absolutely brilliant and will definitely be making this often, so quick and easy!! I used just 2 tsp of garlic flavored olive oil and cut up 3 chicken breasts, sauteed them with 3 cloves of garlic and one small chopped onion. I also sliced the mushrooms and used herbs de provence as I realised too late that I had no dried thyme! I also used chicken broth instead of the wine as we had no wine in the house. Otherwise, the vinegar and mustard amounts I kept as written. With the changes I made, this served 3 very hungry adults perfectly and I served it with pasta spirals and roasted mediterranean vegetables (peppers, red onion, zucchini, mushrooms and vine tomatoes). All in all a great meal we will be having again and again. Thank you so much! ;)
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Tweaks
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This was an awesome recipe. I used thin sliced chicken fillets and sliced 6 small portobello mushrooms. Instead of chicken broth, I used white wine, which really adds a lot to the dish. Make sure you use good balsamic vinegar. Thank you for posting your recipe. DH and I are dieting and this really fit the bill, diet or not!
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I did not enjoy this at all. Maybe it's because I made it with chicken broth instead of wine. It really seemed lacking in flavor. I threw in a bunch of marsala wine and re-reduced it at the end because it seemed so bland. Of course, this increased the calories a bunch, but the sweet wine improved the dish. Thanks for posting, but I won't be making this again.
RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0