Monday, March 2, 2009

Balsamic Chicken with mushrooms

The original recipe for this called for just mushrooms, but I tried it with onions this time as well, and have got to say, I really like it :-) Will try to get a pic at some point this week


Balsamic chicken with mushrooms (and onions)

  • 2 tsp canola oil
  • 3 TBS balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 garlic clove, crushed
  • 1 lb uncooked boneless, skinless chicken breast (four 4-oz pieces)
  • 2 c mushrooms, small, halved
  • 1 medium onion
  • 1/3 c chicken broth
  • 1/4 tsp dried thyme, crumbled (we used this and a little rosemary as well because I told my husband the wrong thing - OOPS!)

Heat 1 tsp oil in a nonstick skillet. In a medium bowl, mix 2 TBS vinegar, the mustard, and the garlic. Add chicken and turn to coat. Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side*. Transfer chicken to a platter and keep warm. Heat remaining tsp of oil in skillet. Saute onions for a minute or two when they start to get tender. Add mushrooms and saute for 1 minute. Add broth, thyme and remaining TBS of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms. Serves 4 (each serving contains 1/2 tsp healthy oil)


~~I served on top of Whole Wheat Couscous

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