Balsamic Chicken with Mushrooms

Balsamic Chicken with Mushrooms
Summary

Try this low-cost dish that is both healthy and packed with flavor.

  • Prep time
    20 min
  • Servings
    4 Servings
  • Serving size
    1 chicken breast with mushrooms
Budget Friendly Dinner Holidays & Entertaining Main Dish
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 chicken breast with mushrooms
  • Amount per serving Calories 240

  • Total Fat 9g
    • Saturated Fat 2g
  • Cholesterol 65mg
  • Sodium 150mg
  • Total Carbohydrate 12g
    • Dietary Fiber 1g
    • Total Sugars 4g
  • Protein 27g
  • Potassium 480mg
Budget Friendly Dinner Holidays & Entertaining Main Dish
Ingredients

Ingredients

  • chicken breasts (boneless, skinless)
    1 lbs
  • olive oil
    1 tbsp
  • all-purpose flour
    1/4 cups
  • margarine (trans-fat-free)
    1 tbsp
  • mushrooms (sliced)
    10 oz
  • black pepper
    1/4 tsp
  • balsamic vinegar
    1/3 cups
  • chicken broth (fat-free, less sodium)
    1/2 cups
Directions

Directions

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

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

  3. 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.

  4. 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.

  5. 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
  • Recommended

    Easy and delicious! Followed this recipe step by and step and everything turned out as expected.

  • Recommended

    This was a great dish! I like mushrooms, and since there is no nutritional value to mushrooms, I quartered them and next time I will add a lot more.

  • Recommended

    Sounds great and will try this week- instead of the Balsamic Vinegar-( as a Greek)- use fresh Lemons toward the end. It will replace the vinegar- I also use lemons on my salads in lew of vinegar- refreshing!!

  • Not recommended

    I like this recipe in general, but I would change a few ingredients to lower the glycemic load of this meal. Specifically, I would replace the Balsamic vinegar with either red wine vinegar or apple cider vinegar. (There is way too much sugar in Balsamic vinegar and virtually none in red wine or apple cider vinegar.) Also, wheat flour is metabolized just like sugar in your body, which increases the demand for insulin as well as insulin resistance. Instead, I recommend almond flour or chick pea flour (which also make the meal gluten-free for those of us who don't digest wheat very well). I'm curious to hear what other visitors have to say.

  • Recommended

    My husband and I enjoyed this dish! Easy to prepare; exactly as the instructions stated. I put it on a bed of brown rice for more carbs. It smelled delicious as we sat down to dinner. Sprinkled with parsley for a prettier presentation.

  • Recommended

    Very easy recipe, great flavor. I added red pepper flakes to add a little bit of spice and it tasted delish!