BALSAMIC MUSHROOM CHICKEN
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
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
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
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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- In a large bowl, whisk together 4 tablespoons oil, 3 tablespoons balsamic vinegar, the mustard, the honey, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the chicken to a large resealable bag and pour the marinade over the top. Allow the chicken to marinate in the fridge for at least 1 hour, or preferably for 2 hours.
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