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
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
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.
Recipe by Delicious and Kosher at https://www.deliciousandkosher.com/balsamic-and-mushroom-chicken/