Chicken - Balsamic With Mushrooms
Per serving: Calories 187, Total fat 4g, Saturated fat 1g,
Cholesterol 66mg, Sodium 223mg, Total carbohydrate 6g, Dietary
fiber 0g, Protein 29g, Calcium 22mg
- 2 tsp vegetable oil
- 3 tbsp balsamic vinegar
- 2 tsp dijon mustard
- 1 large garlic clove, crushed
- 4 x 4 oz (115g) thin-sliced skinless chicken breasts (1/4 inch)
- 2 cups small mushrooms, halved
- 1/3 cup chicken broth
- 1/4 tsp dried thyme leaves,
In a nonstick skillet, heat 1 tsp of the oil.
In a medium bowl, mix 2 tbsp of the vinegar, the mustard
and garlic. Add the chicken and turn to coat.
Transfer the chicken and the marinade to the skillet. Sauté
the chicken until cooked through, about 3 minutes on each
side. Transfer the chicken to a platter and keep warm.
Heat the remaining tsp of oil in the skillet. Sauté the
mushrooms for 1 minute. Add the broth, thyme and the
remaining tbsp of vinegar. Cook, stirring occasionally, until
the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken, topped with the mushrooms.
For balsamic chicken with 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.