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Main Dishes

Balsamic Chicken With Mushrooms - 2005
​​​​​​​​Recipe courtesy of Frank Wozny

INGREDIENTS
  • 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.

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  • Home
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