South Beach Balsamic Chicken And Mushrooms Recipes

BALSAMIC CHICKEN AND MUSHROOMS

Balsamic Chicken and Mushrooms image

A quick buttery balsamic pan sauce brings a ton of flavor to these Balsamic Chicken and Mushrooms without a lot of work. Perfect for weeknight dinners!

Provided by Beth - Budget Bytes

Time 35m

Number Of Ingredients 10

Ingredients

4 Tbsp balsamic vinegar ($0.55)
1.5 Tbsp soy sauce ($0.18)
1 Tbsp brown sugar ($0.04)
2 cloves garlic, minced ($0.16)
1/4 tsp dried thyme ($0.02)
4 boneless, skinless chicken thighs (about 1.25 lbs. total) ($3.02)
1 pinch salt and pepper ($0.05)
1 Tbsp olive oil ($0.16)
8 oz. mushrooms ($1.69)
2 Tbsp butter ($0.26)

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.

Nutrition Facts : ServingSize 1 Serving, Calories 322.4 kcal, Carbohydrate 8.28 g, Protein 28.6 g, Fat 20.35 g, Fiber 0.63 g, Sodium 700.83 mg

SOUTH BEACH BALSAMIC CHICKEN

South Beach Balsamic Chicken image

Make and share this South Beach Balsamic Chicken recipe from Food.com.

Provided by Tarbean

Categories Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 boneless skinless chicken breast halves
1 1/2 teaspoons fresh rosemary, minced or 1/2 teaspoon dried rosemary
2 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
4 -6 tablespoons white wine (optional)
1/4 cup balsamic vinegar

Steps:

Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat oven to 450. Spray a heavy roasting pan or iron skillet with cooking spray. Place chicken in pan and bake for 10 minute Turn chicken over. If drippings begin to stick to the pan, stir in 3-4 Tbs water or wine if using.
Bake about 10 min til thermometer registers 160 and juices run clear. If the pan is dry, stir in another 1-2 Tbs of water or wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

Nutrition Facts : Calories 185.8, Fat 7.6, SaturatedFat 1.3, Cholesterol 75.5, Sodium 333.5, Carbohydrate 2.3, Fiber 0.1, Sugar 1.6, Protein 25.2

BALSAMIC CHICKEN WITH MUSHROOMS

Balsamic Chicken With Mushrooms image

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

Provided by Chef Jeff Z

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1 lb boneless skinless chicken breast
2 cups mushrooms, halved
1/3 cup chicken broth
1/4 teaspoon dried thyme

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.

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