Chicken With Balsamic Vinegar And Mushrooms Recipes

BALSAMIC CHICKEN AND MUSHROOMS

Steps:

• Prepare the balsamic sauce first. In a small bowl, stir together the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme. Set the sauce aside.
• Season the chicken thighs with a pinch of salt and pepper on each side.
• Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat the surface. Add the chicken thighs to the skillet and cook on each side until browned and cooked through (about 8 minutes first side, 5 minute second side). Remove the chicken to a clean plate and cover to keep warm.
• While the chicken is cooking, clean the mushrooms and then slice them in half. After removing the chicken from the skillet, add the mushrooms in their place, and sauté in the remaining oil and fat until the mushrooms are slightly tender and browned on the outside (5-7 minutes).
• Turn the heat down to medium-low. Add the prepared balsamic sauce to the skillet and stir to dissolve any browned bits from the bottom of the skillet. Allow the sauce to come up to a simmer. Simmer the balsamic sauce with the mushrooms, stirring occasionally, for about 5 minutes, or until the sauce has reduced by half.
• Add the butter to the skillet and stir until it is melted into the sauce. Add the chicken back to the skillet, turning it to coat in the sauce, and allow it to simmer for a few minutes more to rewarm the chicken. Serve hot and drizzle the pan sauce over the chicken and mushrooms.

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.

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.

CHICKEN WITH BALSAMIC VINEGAR AND MUSHROOMS

Steps:

• In a large skillet, heat olive oil until very hot.
• Add chicken breasts to pan (don't crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown - about 5 min per side.
• Remove breasts to a plate - don't worry if they are not fully cooked, they will be added to the pan again for additional cooking.
• Add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter.
• Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar).
• Let bubble for a minute and add some white wine to the mix and salt and pepper to taste.
• Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer.
• Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely.
• Cook about 8-10 minutes.
• Remove breasts and mushrooms to serving platter.
• Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts.
• Good served over Rice à la Frances with a nice vegetable or tossed salad on the side.

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

Steps:

• Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
• Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
• Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

VINEGAR CHICKEN WITH CRISP ROASTED MUSHROOMS

Steps:

• Season chicken with salt and pepper. Heat oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 8 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you're using. As the chicken browns, transfer it to a large plate.
• Add onions to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes. Add vinegar and 1 cup water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don't need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, 20 to 25 minutes.
• Meanwhile, if serving the mushrooms, heat the oven to 450 degrees. Toss mushrooms with olive oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven.
• If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving.
• Remove chicken from heat and season the cooking liquid with salt and pepper as needed. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.

CHICKEN BREASTS AND GARLIC BALSAMIC VINEGAR

Steps:

• Split each chicken breast lengthwise in half. Cut away and discard any thin membranes that may remain on the flesh.
• Rinse the mushrooms; drain and pat dry.
• Season the flour with salt and pepper and dredge the chicken breast halves in the mixture. Shake off excess flour.
• Heat the oil in a heavy skillet and cook the chicken breasts until nicely browned on one side, about 3 minutes over moderately high heat. Add the garlic cloves.
• Turn the chicken pieces and scatter the mushrooms over all. Continue cooking, shaking the skillet and redistributing the mushrooms so that they cook evenly. Cook about 3 minutes and add the balsamic vinegar and broth. Add the bay leaf and thyme.
• Cover closely and cook over moderately low heat 10 minutes. Turn the pieces occasionally as they cook.
• Transfer the pieces to a warm serving platter and cover with foil.
• Let the sauce with the mushrooms cook, uncovered, over moderately high heat about 7 minutes. Swirl in the butter.
• Remove and discard the bay leaf. Pour the mushrooms in sauce over the chicken and serve.

CHICKEN WITH BALSAMIC VINEGAR

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until just tender, about 4 minutes. Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes. Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper. Sprinkle with basil if desired.