Balsamic lovers unite! If you like the sweet, tart flavor of balsamic vinegar then this recipe is for you. Enjoyed by Italians for hundreds of years, balsamic vinegar really just made it's way to the states in the past two decades. Thank you goes out to the upscale restaurants and their creative chefs! The vinegar, paired with a little olive oil, garlic, bay leaf and pepper lends itself to the perfect "gravy" for this chicken and mushroom dish. Serve over a whole grain pasta or brown rice and you have heaven on a plate! Let the flavors simmer and enjoy. Mangia!
Balsamic Chicken & Mushrooms
4 Boneless, skinless chicken breasts
1/2 tsp Sea Salt
1/2 tsp pepper
1 package mushrooms (I used sliced baby bella)
3 tsp minced garlic
1/4 cup balsamic vinegar
1/4 cup low sodium chicken broth (can also use vegatable broth)
1 bay leaf
1/4 tsp dried thyme
cooking spray
olive oil
Season chicken with salt and pepper. Spray non stick skillet with cooking spray and heat to medium high. Add a dash of olive oil, then chicken. Brown on one side, turn and add garlic and mushrooms. Stir to mix garlic oil with mushrooms & meat. Cook for approximately 4 minutes, then add the vinegar, broth, bay leaf, and thyme. Cover and simmer over medium low heat until chicken is cooked through, about 10 minutes. Remove chicken and keep warm until the sauce "cooks" down simmering uncovered for about 7 minutes. Pour gravy over chicken, serve and enjoy!
*sometimes I add a little corn starch to help thicken the sauce.
This dish is served with brown rice, green beans & a touch of parmesan.
If you'd like more information on my clean eating group let me know!
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