Chicken With Balsamic Vinegar And Mushrooms Recipes

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 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.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

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.

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.