Balsmaic Vinegar
- Number of Servings: 1
Ingredients
* 2 tsp vegetable oil * 3 Tbsp balsamic vinegar * 2 tsp Dijon mustard * 1 large garlic clove(s), crushed * 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces * 2 cup mushroom(s), small, halved * 1/3 cup canned chicken broth * 1/4 tsp dried thyme, crumbled
* In a nonstick skillet, heat 1 teaspoon of oil.
* In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
* Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
* Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
* Serve chicken topped with mushrooms.
Number of Servings: 1
Recipe submitted by SparkPeople user MAMAOF3KIDDIES.
* In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
* Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
* Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
* Serve chicken topped with mushrooms.
Number of Servings: 1
Recipe submitted by SparkPeople user MAMAOF3KIDDIES.
Nutritional Info Amount Per Serving
- Calories: 622.0
- Total Fat: 10.0 g
- Cholesterol: 273.8 mg
- Sodium: 1,113.1 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.3 g
- Protein: 113.5 g
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