Balsamic Mushroom Chicken Recipes

BALSAMIC MUSHROOM CHICKEN

Balsamic Mushroom Chicken image

This recipe was published in a free cookbook put out by Empire Kosher Poultry to celebrate its 50th anniversary. It is very easy to prepare and very good with rice.

Provided by Irmgard

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 -6 boneless chicken breast halves, pounded into 1/4 inch thickness
1 lb portabella mushroom, sliced
flour, for dusting chicken
2 tablespoons olive oil
6 -8 cloves garlic, peeled
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
2 tablespoons snipped fresh thyme

Steps:

Dust the chicken lightly with flour and brown in 1 tablespoons of the olive oil over medium heat, about 2 minutes on each side.
Remove the chicken, set aside.
Add the remaining tablespoon of oil to the pan and saute the garlic cloves and mushrooms about 3 to 5 minutes, or until most of the moisture from the mushrooms has evaporated.
Add the vinegar, broth, bay leaf and thyme; cook about 5 minutes over medium heat until reduced slightly.
Return the chicken to the pan, cover, and simmer another 2 to 4 minutes or until cooked through but not overdone.

BALSAMIC CHICKEN AND MUSHROOMS

Balsamic Chicken and Mushrooms image

Make and share this Balsamic Chicken and Mushrooms recipe from Food.com.

Provided by Normaone

Categories Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 clove garlic, minced (or more!)
4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
2 cups small mushrooms, halved,or quartered if using larger mushrooms
1/3 cup chicken broth or 1/3 cup white wine
1/4 teaspoon dried thyme leaves, crumbled

Steps:

In a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
Add the chicken and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken, topped with the mushrooms.

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