Balsamic Mushroom Chicken Recipes

BALSAMIC CHICKEN WITH MUSHROOMS

Steps:

• Mix together flour, pepper, and salt.
• Dredge chicken in to make light dusting.
• Heat oil in skillet over medium high heat, add cut up chicken, sauté until chicken is light brown, about 6 minutes.
• Add mushrooms and garlic to chicken, sauté until mushrooms are almost done, stirring for about 3 minutes. .
• Add vinegar, broth, bay leaves, and thyme, cover, simmer over medium low heat, COVER, stir occasionally, for about 10 or until chicken is done.
• Transfer chicken to warm plate, cover with foil.
• Uncover skillet, raise burner to medium high for about 7 minutes to thicken.
• Remove bay leaves and add butter, stir, pour over chicken, and serve with your favorite pasta.

BALSAMIC CHICKEN AND MUSHROOMS

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.

BALSAMIC MUSHROOM CHICKEN

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.

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE

Steps:

• Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
• Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
• Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
• To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

BALSAMIC CHICKEN WITH MUSHROOMS

Steps:

• In a medium bowl mix two tablespoons vinegar, the mustard and garlic. Add chicken and turn to coat.
• In a non-stick skillet, heat 1 teaspoon of oil.
• Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to platter and keep warm.
• Heat remaining teaspoon of oil in skillet. Saute mushrooms for one minute. Add broth, thyme, and remaining tbsp of vinegar. Cook, stirring occasionally until mushrooms are deep brown, about two minutes longer.
• Spoon mushrooms on chicken and serve hot.