Wednesday, August 15, 2012

Balsamic Chicken

2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 clove garlic, crushed
1 pounds uncooked boneless skinless chicken breast (tenders or four 4-oz pieces)
2 cups sliced mushrooms
1/3 cup canned chicken broth
1/4 tsp dried thyme
Optional: chopped onions and/or sundried tomatoes

In a nonstick skillet, heat 1 teaspoon of oil. Sauté chicken until cooked through, about 3-4 minutes on each side.

Meanwhile, whisk balsamic, chicken broth, mustard, thyme in bowl to combine.

Into skillet, add remaining 1 teaspoon oil as well as mushrooms and garlic. Sauté for 1-2 minutes more. Add liquid into skillet and cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms.

Recipe Courtesy of the fabulously witty @avbarto of

So, this chicken is to.die.for. I have no other words for it. It is super easy, super tasty, and super healthy. It is 100% comparable to Chicken Marsala, with like 25% of the butter, fat, etc. (I confirmed this with my friend SalPal who's husband is 100% Italian and makes Chicken Marsala with more butter than I would like to mention. While I am sure it is out of this world..I don't think my waistline would agree).

A while back I had seen AVB posting on good ol' Facebook about this amazing-sounding Balsamic Chicken. She posted a picture of it and I was sold. She was nice enough to share her recipe with me, and now I am sharing it with you. Because sharing is caring.


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