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Balsamic Chicken with Mushrooms


Easy to cook. I substitute a dry, white wine for the chicken broth.

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Rate this recipe 4/5 (1 Votes)


  • 2 tsp Vegatable Oil
  • 3 Tbsp Balsamic Vinegar
  • 2 tsp Dijon Mustard
  • 1 Clove garlic (Medium) Crushed!
  • 1 LB Chicken Breast, boneless skinless. Best in 4 oz. pieces.
  • 2 Cups mushsrooms, cremini or shitake, - small and halved.
  • 1/3 Cup canned chicken broth. OR
  • I prefer a dry, white wine (A Blanc of most any sort)
  • 1/4 tsp dried Thyme, crumbled.


Servings 4
Preparation time 5mins
Cooking time 20mins


Step 1

1. In a non-stick skillet heat 1 tsp of Oil

2. In a medium bowl, mix 2 tbps of vinegar, the mustard and garlic. Add chicken and coat with mixture.

3. Transfer the chicken and the marinade to the skillet. Saute Chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

4. Heat remaining tsp of Oil in skillet. Saute mushrooms for 1 minute. Add broth, (or Wine) , Thyme and remaining tbps of vinegar. Cook, stirring occasionaly, until mushrooms are deep brown, about 2 minutes longer.

Serve Chicken topped with mushrooms.


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