Pollo balsámico con Champiñones

20 min prep time
4porciones
Saltar a la receta
Recipe by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough Origen The Diabetes Cookbook Photo by Adobe Stock
Balsamic Chicken with Mushrooms

Cómo hacer Pollo balsámico con Champiñones

Esta entrada sencilla de pollo es amigable con el bolsillo y un comienzo perfecto para un plato saludable. Sirve con un acompañamiento sencillo de vegetales como Frijoles verdes fáciles del Medio Oriente o Tomates al Estragón.
20 min prep time
4porciones
1 chicken breast with heaping 1/4 cup mushrooms
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Instrucciones paso a paso:

  1. Coloca la pechuga de pollo en una bolsa plástica y aplánalo con un mazo.
  2. Calienta el aceite de oliva a fuego medio alto en una sartén.
  3. Cubre el pollo en harina por ambos lados. Añadir el pollo a la cacerola y saltear por 5 minutos por lado. Retira el pollo de la sartén y colócalo a un lado.
  4. Derrite la margarina en la cacerola. Añadir los champiñones y los pimientos y cocina durante 5 minutos. Añadir el vinagre balsámico a la cacerola y llévalo a ebullición para reducir el líquido.
  5. Añadir el caldo de pollo a la cacerola y cocina a fuego lento por 2 minutos más. Añadir el caldo de pollo de vuelta a la cacerola y cocina a fuego lento durante 5 minutos.
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Información Nutricional

4 Porciones

  • Tamaño de la porción
    1 chicken breast with heaping 1/4 cup mushrooms
  • Cantidad por porcion Calorías 260
  • Grasa Total 9g
    • Grasa Saturada 2g
  • Cholesterol 85mg
  • Sodium 105mg
  • Carbohidratos Totales 14g
    • Dietary Fiber 1g
    • Total Sugars 5g
  • Proteína 29g
  • Potasio 630mg
  • Phosphorous 255mg
Ingredientes
boneless, skinless chicken breast (divided into 4 (4-oz) portions)
1 lbs
aceite de oliva
1 tbsp
harina para todo uso
1/4 cup
trans-fat-free margarine
1 tbsp
sliced mushrooms
10 oz
pimienta negra
1/4 tsp
vinagre balsámico
1/3 cup
caldo de pollo bajo en sodio
1/2 cup

Reseñas y Calificaciones

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5
Overall Rating
Showing 8 of 23 Results

Recommended

This meal was outstanding. Easy to make with simple ingredients. The texture and flavor were well balanced. We like mushrooms so we used 16 oz of baby bella crimini sliced in the food processor. This is a keeper.

Recommended

I really thought all I would be able to taste was the vinegar. I had to taste the vinegar in the soup mix, wasn't all that good. Trying to keep an open mind I added the chicken to the mix. I was greatly surprised. No more vinegar taste and the chicken was moist, tender and tasted great. My hubby liked it and even asked the name of the recipe. I am not a chicken fan but I will make this again. Thanks.

Recommended

We liked this one, but only did half the balsamic vinegar , it was still flavorful.

Recommended

This is the first time I ever cooked with balsamic vinegar. I was very leery because I don't like vinegar taste or smell. But OMG, this recipe is absolutely amazing. I thought I was going to ruin the delicious chicken with the balsamic vinegar, but no, it was soooo good!! I followed other people's suggestions and added a corn starch slurry right when adding the chicken broth, this thickened up the sauce. I also did not add any salt at all since other reviews said the vinegar already makes the dish somewhat salty. I thought it would be bland without salt, but no, it was definitely salty from the balsamic vinegar; I'm glad I didn't add any salt to the chicken or anything. I would definitely make this recipe again, my whole family loved it. I look forward to making it again. Only suggestion is to probably not cook the mushrooms for 5min before adding the vinegar and chicken broth because they were a bit too soft, compared to how I like them. Only cook them for like 2 min and then add the vinegar, simmer it down, then add the chicken broth and corn starch slurry. This way the mushrooms will not be soggy since they are cooking the whole time.
Such a great recipe!

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