Balsamic and Mushroom Chicken*

Here is a quick and healthy dish that has a nice tangy flavor. It’s great for a speedy weeknight meal.

You can serve it with any vegetable or salad and grain of your choice.

  • 2 pounds boneless and skinless chicken breast cutlets, trimmed and cut in half, then placed between plastic wrap and lightly pounded with a meat mallet or rolling pin.
  • 1 large sweet onion, medium dice
  • 1/4 cup extra virgin olive oil, more as needed
  • 5 cloves garlic, crushed
  • 1-8 ounce box crimini, baby bella or regular mushrooms, sliced
  • 6 sun-dried tomatoes in olive oil, diced
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Osem brand natural chicken flavor bouillon powder, dissolved in ½ cup boiling hot water (use homemade or gluten-free veggie or chicken broth for gluten-free or paleo variation)
  • 1/4 cup dry white wine
  • 2 teaspoons Dijon mustard
  • 1 1/2 cups fresh or boxed tomatoes (such as Pomi brand), diced
  • sea salt and freshly ground black pepper to taste

In a large skillet brown chicken over medium heat in 1-2 tablespoons of olive oil and seasoned with salt and pepper. Cook until light golden on each side, turning once. Remove from skillet and reserve on a large plate.

Add a bit more oil to the pan, and then add the onions. Cook until the onions are translucent; add the garlic and mushrooms. Cook for a few minutes until the mushrooms look cooked. Add the tomatoes, wine, balsamic vinegar, mustard and the bouillon/water mixture. Bring to a boil and reduce heat. Return chicken to skillet and simmer for a few more minutes.

Serves 6-8

* Meat

Balsamic and Mushroom Chicken*
 
Here is a quick and healthy dish that has a nice tangy flavor. It’s great for a speedy weeknight meal. You can serve it with any vegetable or salad and grain of your choice.
Author:
Recipe type: Eating Clean, Poultry, Fish & Beef, Quick & Easy, Quick Weeknight Meals, Shabbat & Holiday
Serves: Serves 6-8
Ingredients
  • 2 pounds boneless and skinless chicken breast cutlets, trimmed and cut in half, then placed between plastic wrap and lightly pounded with a meat mallet or rolling pin.
  • 1 large sweet onion, medium dice
  • ¼ cup extra virgin olive oil, more as needed
  • 5 cloves garlic, crushed
  • 1-8 ounce box crimini, baby bella or regular mushrooms, sliced
  • 6 sun-dried tomatoes in olive oil, diced
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Osem brand natural chicken flavor bouillon powder, dissolved in ½ cup boiling hot water
  • ¼ cup dry white wine
  • 2 teaspoons Dijon mustard
  • 1½ cups fresh or boxed tomatoes (such as Pomi brand), diced
  • sea salt and freshly ground black pepper to taste
Instructions
  1. In a large skillet brown chicken over medium heat in 1-2 tablespoons of olive oil and seasoned with salt and pepper. Cook until light golden on each side, turning once. Remove from skillet and reserve on a large plate.
  2. Add a bit more oil to the pan, and then add the onions. Cook until the onions are translucent; add the garlic and mushrooms. Cook for a few minutes until the mushrooms look cooked. Add the tomatoes, wine, balsamic vinegar, mustard and the bouillon/water mixture. Bring to a boil and reduce heat. Return chicken to skillet and simmer for a few more minutes.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: