Balsamic Chicken with Mushrooms
Introduction
An easy, tasty dinner.
Ingredients
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled
1 tbsp Extra Virgin Olive Oil
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled
1 tbsp Extra Virgin Olive Oil
Directions
Preheat oven to 400 degrees.
In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to baking pan. Cook for 20 minutes or until the juices run clear.
Heat the oil in skillet. Saute 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.
In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to baking pan. Cook for 20 minutes or until the juices run clear.
Heat the oil in skillet. Saute 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.
Number of Servings: 4
