Balsamic Chicken and Mushrooms
But you know how I am. I just never was that good at following directions! (I used to call myself *the woman who never followed a recipe in her life.*) I kept the ingredients similar to the original recipe, but used a very different method to make the dish. Luckily, it turned out great!
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.
South Beach Suggestions:
This would be phase two or three for the South Beach Diet, due to the flour. I think you could make it without flour with pretty good results, although I like the way chicken browns with a bit of flour coating it. This would taste great with Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese or Roasted Butternut Squash with Rosemary and Balsamic Vinegar. Roasted Broccoli with Garlic would be a good side dish.