Balsamic Chicken And Mushrooms Recipes

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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

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 10

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

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

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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