Balsamic Chicken and Mushrooms

"This is a quick, easy, and elegant WW recipe that is suitable for entertaining. (4 Points)"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Paula W. photo by Paula W.
photo by jmcotoner photo by jmcotoner
photo by Angel Helene W. photo by Angel Helene W.
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:




  • 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.

Questions & Replies

  1. Can I cook this a couple hours ahead
  2. This looks delicious. I was hoping to find it on one of those sites that show the nutritional facts. I'm new to this site, is that listed somewhere?


  1. This is really good using the chx broth. I added it to my "Make often file" Simple to make as well.
  2. 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.
  3. 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!
  4. We have just enjoyed this for our evening meal. Absolutely brilliant and will definitely be making this often, so quick and easy!! I used just 2 tsp of garlic flavored olive oil and cut up 3 chicken breasts, sauteed them with 3 cloves of garlic and one small chopped onion. I also sliced the mushrooms and used herbs de provence as I realised too late that I had no dried thyme! I also used chicken broth instead of the wine as we had no wine in the house. Otherwise, the vinegar and mustard amounts I kept as written. With the changes I made, this served 3 very hungry adults perfectly and I served it with pasta spirals and roasted mediterranean vegetables (peppers, red onion, zucchini, mushrooms and vine tomatoes). All in all a great meal we will be having again and again. Thank you so much! ;)
  5. Followed recipe to the letter except I used an iron frying pan. It was excellent! My husband is very picky but he loves it!!!
    • Review photo by Angel Helene W.


  1. This was an awesome recipe. I used thin sliced chicken fillets and sliced 6 small portobello mushrooms. Instead of chicken broth, I used white wine, which really adds a lot to the dish. Make sure you use good balsamic vinegar. Thank you for posting your recipe. DH and I are dieting and this really fit the bill, diet or not!
  2. I did not enjoy this at all. Maybe it's because I made it with chicken broth instead of wine. It really seemed lacking in flavor. I threw in a bunch of marsala wine and re-reduced it at the end because it seemed so bland. Of course, this increased the calories a bunch, but the sweet wine improved the dish. Thanks for posting, but I won't be making this again.



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