Balsamic Chicken with Mushrooms

By Lady Butterfly

Ingredients

• 1 pound boneless, skinless, chicken breasts
• 1 tablespoon olive oil
• 1/4 cup flour
• 1 tablespoon trans-fat free margarine
• 10 ounces sliced mushrooms
• 1/4 teaspoon ground black pepper.
• 1/3 cup balsamic vinegar
• 1/2 cup fat-free, less sodium chicken broth - See more at: http://www.diabetes.org/mfa-recipes/recipes/2014-11-12-balsamic-chicken-with.html#sthash.1yQ4DfcZ.dpuf

Details

Servings 4
Adapted from diabetes.org

Preparation

Step 1

Place the chicken breast in a plastic bag and pound thin with a mallet.

Heat olive oil over medium-high heat in a skillet.

Dredge the chicken in flour and coat it on both sides. Add the chicken to the pan and sauté 5 minutes per side. Remove the chicken from the pan and set aside.

Melt the margarine in the pan. Add the mushrooms and pepper and cook for 5 minutes. Add the balsamic vinegar to the pan and bring it to a boil to reduce the liquid.

Add the chicken broth to the pan and simmer 2 more minutes. Add the chicken breast back to the pan and simmer for 5 minutes.

Recipe Cost: $8.25

Side Suggestion: Serve this over brown rice, quinoa, or another whole grain. Add a nonstarchy vegetable like steamed broccoli or green beans to complete your meal.