Balsamic Chicken and Mushrooms

Total Time
15mins
Prep
5 mins
Cook
10 mins

This is a quick, easy, and elegant WW recipe that is suitable for entertaining. (4 Points)

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Ingredients

Nutrition

Directions

  1. In a nonstick skillet, heat 1 teaspoon of the oil.
  2. In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
  3. Add the chicken and coat both sides with the mixture.
  4. Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
  5. Transfer to a plate and keep warm.
  6. In the skillet, heat the remaining teaspoon of oil.
  7. Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
  8. Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
  9. Serve the chicken, topped with the mushrooms.
Most Helpful

5 5

This is really good using the chx broth. I added it to my "Make often file" Simple to make as well.

5 5

I followed the recipe exactly for the chicken and marinade portion of the recipe and doubled the broth and balsamic I added on the mushrooms. It was awesome. My husband and two year old enjoyed it too! Added some S & P and served with roasted asparagus. After removing the chicken from my nonstick skillet (just before adding the mushrooms) I had some flavorful bits that I loosened up with a bit of water. My initial marinade had all cooked up. I will make this again.

Loved this quick and flavorful recipe! As per other reviewers' suggestions, I sliced each breast rather than pound them and doubled the sauce. I used a mixture of button mushrooms, brown mushrooms and shitaki mushrooms, all sliced. I added 15 green olives sliced in half and sprinkled the sauce with red pepper flakes. Next time I will add rosemary -- just because I love rosemary and I think it will compliment the other flavors. Simple and delicious!