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Balsamic Chicken and Mushrooms
This is a quick, easy, and elegant WW recipe that is suitable for entertaining. (4 Points)
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teaspoons vegetable oil
tablespoons balsamic vinegar
, minced (or more!)
boneless skinless chicken breasts
, pounded to 1/4 inch thickness
, halved,or quartered if using larger mushrooms
or 1/3 cup
dried thyme leaves
In a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
Add the chicken and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken, topped with the mushrooms.
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