Balsamic Chicken with Mushrooms
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- Prep time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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1 chicken breast with heaping 1/4 cup mushrooms
Ingredients
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boneless, skinless chicken breast (divided into 4 (4-oz) portions)
- 1 lbs
- 454 g
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olive oil
- 1 tbsp
- 1 tbsp
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all-purpose flour
- 1/4 cup
- 1/4 cup
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trans-fat-free margarine
- 1 tbsp
- 1 tbsp
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sliced mushrooms
- 10 oz
- 284 g
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black pepper
- 1/4 tsp
- 1/4 tsp
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balsamic vinegar
- 1/3 cup
- 1/3 cup
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low sodium chicken broth
- 1/2 cup
- 1/2 cup
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Pollo balsámico con Champiñones
20 min4 -
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Directions
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Place the chicken breast in a plastic bag and pound thin with a mallet.
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Heat olive oil over medium-high heat in a skillet.
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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.
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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.
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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.
Reviews
Write a Review-
what brand of balsamic vinegar do you recomend?
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This meal was outstanding. Easy to make with simple ingredients. The texture and flavor were well balanced. We like mushrooms so we used 16 oz of baby bella crimini sliced in the food processor. This is a keeper.
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I really thought all I would be able to taste was the vinegar. I had to taste the vinegar in the soup mix, wasn't all that good. Trying to keep an open mind I added the chicken to the mix. I was greatly surprised. No more vinegar taste and the chicken was moist, tender and tasted great. My hubby liked it and even asked the name of the recipe. I am not a chicken fan but I will make this again. Thanks.
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We liked this one, but only did half the balsamic vinegar , it was still flavorful.
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This is the first time I ever cooked with balsamic vinegar. I was very leery because I don't like vinegar taste or smell. But OMG, this recipe is absolutely amazing. I thought I was going to ruin the delicious chicken with the balsamic vinegar, but no, it was soooo good!! I followed other people's suggestions and added a corn starch slurry right when adding the chicken broth, this thickened up the sauce. I also did not add any salt at all since other reviews said the vinegar already makes the dish somewhat salty. I thought it would be bland without salt, but no, it was definitely salty from the balsamic vinegar; I'm glad I didn't add any salt to the chicken or anything. I would definitely make this recipe again, my whole family loved it. I look forward to making it again. Only suggestion is to probably not cook the mushrooms for 5min before adding the vinegar and chicken broth because they were a bit too soft, compared to how I like them. Only cook them for like 2 min and then add the vinegar, simmer it down, then add the chicken broth and corn starch slurry. This way the mushrooms will not be soggy since they are cooking the whole time. Such a great recipe!
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Well, the hubs took a bite & said "Keeper!" That's the keyword for us. This was so easy to make and I think it was good too. Tasted kind of like chicken Marsala. I used a balsamic glaze instead of the vinegar so it was already cooked down. Added some cornstarch as well. On the "make again" list.