Main Dishes |
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Balsamic Chicken With Mushrooms - 2005
Recipe courtesy of Frank Wozny
INGREDIENTS
PREPARATION
In a nonstick skillet, heat 1 teaspoon of oil. In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm. Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer. Serve chicken topped with mushrooms.
A delicious dish I discovered from Weight Watchers... For a more satisfying dish, I like to grill a portabella mushroom cap and put the chicken cutlet on top of it. For a different flair, substitute dry white wine for the chicken broth, then sprinkle on a few spoonfuls of chopped sun-dried tomatoes with the mushrooms.
- 2 teaspoons vegetable oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 large garlic clove -- crushed
- 1 pound boned and skinned chicken breasts -- four 4-oz. pieces
- 2 cups small mushrooms -- halved
- 1/3 cup chicken broth
- ¼ teaspoon dried thyme -- crumbled
PREPARATION
In a nonstick skillet, heat 1 teaspoon of oil. In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm. Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer. Serve chicken topped with mushrooms.
A delicious dish I discovered from Weight Watchers... For a more satisfying dish, I like to grill a portabella mushroom cap and put the chicken cutlet on top of it. For a different flair, substitute dry white wine for the chicken broth, then sprinkle on a few spoonfuls of chopped sun-dried tomatoes with the mushrooms.
