This is the printer-friendly version of an old recipe that has been updated and improved on the blog. I’m leaving this here in case anyone was a fan of the original recipe. Check out the new and improved version if you’d like to see how it has changed.

(Makes 2 servings, could be doubled easily. Adapted from a recipe idea on Dine and Dish, who got it from RecipeZaar.)

1 cup sliced mushrooms (about 4 oz., I used baby bella brown mushrooms)
1-2 T olive oil (depends on your pan)
2 boneless, skinless chicken breasts
2 T 100% whole wheat flour
1/2 tsp. poultry seasoning (I like Penzeys.)
1/3 cup chicken stock or canned chicken broth
2 T good quality Balsamic vinegar (I like Fini Brand)
1 tsp. Dijon Mustard
1/2 tsp. garlic puree

Clean mushrooms and slice in thick slices. (I confess, I wash my mushrooms.) Heat a little of the olive oil in heavy frying pan and saute mushrooms 4-5 minutes, until starting to slightly brown.

While mushrooms brown, trim all visible fat and tendons from chicken breasts, then pound chicken until it is about 3/8 inch thick. (I put chicken in a small, heavy duty ziploc bag and use a meat mallet to pound one chicken breast at a time.)

Mix flour and poultry seasoning on a plate. Remove mushrooms from frying pan and put in small bowl. Add a bit more olive oil to pan and heat. Coat each chicken breast in a very thin layer of flour/poultry seasoning mixture, then add to pan. Saute over medium heat until quite brown on each side, about 6-7 minutes total. While chicken cooks, combine balsamic vinegar, Dijon, and garlic puree.

When chicken is browned on both sides and done, remove from pan and put on serving plate. Add chicken stock to hot pan and deglaze, scraping browned bits off the bottom. Cook 1-2 minutes, until stock is slightly reduced. Add balsamic vinegar mixture, and mushrooms, cook 1-2 minutes more. Pour over chicken and serve immediately.

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