Balsamic Chicken and Mushrooms

Tuesday, January 24, 2012

My day started out with an hour long commute to work (normally 20 minutes). Apparently, there are many people who don't know how to drive in fog.

During the day, my husband texted me that he would cook dinner tonight, acknowledging my long, bad day. Silly husband. He should know by now that I'm a "stress cooker." It relaxes me and takes my mind off of things.

Rummaging through the fridge, I realized: I had chicken breasts, an ample supply of balsamic vinegar, and canned mushrooms. I perused several different recipes for Balsamic Chicken and just kind of threw this one together.


Balsamic Chicken Breasts & Mushrooms

4 Chicken Breasts
1/4 cup olive oil
1/2 cup balsamic vinegar
1 teaspoon (or more) garlic powder
1/4 teaspoon black pepper (I used fresh ground)
1 - 8 oz can of mushrooms (I used the grocery store's brand of stems and pieces)
1/3 cup chicken broth
Salt to taste
1-2 tablespoons peanut oil (or vegetable oil)

Combine the balsamic vinegar, olive oil, garlic powder and black pepper in a large zip-lock bag and mix together. Add the chicken breasts and let them marinade for up to 1 hour.

Heat peanut oil in a large fry pan and add chicken breasts and a splash of the marinade. Cook for 10 minutes on each side (or adjust the time depending on the size of the breasts). Once they're done, put them on a plate and set aside.

Add the can of mushrooms and the chicken broth to the pan with all the marinade and yummy bits the chicken left behind. Cook a few minutes until done - you can even reduce it just a bit.

Serve the mushrooms over the chicken breasts and enjoy!

(PS: Don't tell the people you are serving this is "healthy" until they taste it. Then drop the bombshell. My husband was floored.)

Balsamic Chicken


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