Balsamic Chicken with Mushrooms

20 min prep time
4servings
Recipe by Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough Source The Diabetes Cookbook Photo by Adobe Stock
Balsamic Chicken with Mushrooms

How to Make Balsamic Chicken with Mushrooms

This simple chicken entree is budget-friendly and a perfect start to a healthy plate. Serve with a simple vegetable side like Easy Middle Eastern Green Beans or Tarragon Tomatoes.
20 min prep time
4servings
1 chicken breast with heaping 1/4 cup mushrooms
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Step-By-Step Instructions:

  1. Place the chicken breast in a plastic bag and pound thin with a mallet.

  2. Heat olive oil over medium-high heat in a skillet.

  3. Dredge the chicken in flour and coat it on both sides. Add the chicken to the pan and sauté 5 minutes per side. Remove the chicken from the pan and set aside.

  4. Melt the margarine in the pan. Add the mushrooms and pepper and cook for 5 minutes. Add the balsamic vinegar to the pan and bring it to a boil to reduce the liquid.

  5. Add the chicken broth to the pan and simmer 2 more minutes. Add the chicken breast back to the pan and simmer for 5 minutes.

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Nutrition facts

4 Servings

  • Serving Size
    1 chicken breast with heaping 1/4 cup mushrooms
  • Amount per serving Calories 240
  • Total Fat 9g
    • Saturated Fat 1.9g
    • Trans Fats 0g
  • Cholesterol 65mg
  • Sodium 160mg
  • Total Carbohydrate 12g
    • Dietary Fiber 1g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 27g
  • Potassium 480mg
  • Phosphorous 255mg
Ingredients
boneless, skinless chicken breast (divided into 4 (4-oz) portions)
1 lbs
olive oil
1 tbsp
all-purpose flour
1/4 cup
trans-fat-free margarine
1 tbsp
sliced mushrooms
10 oz
black pepper
1/4 tsp
balsamic vinegar
1/3 cup
low sodium chicken broth
1/2 cup

Reviews & Ratings

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5
Overall Rating
Showing 16 of 23 Results

Recommended

I followed this to the letter except I didn't have margarine so I had to use New Balance. This is absolutely delicious. I was tempted to add salt and pepper and maybe some spiced to the flour, but I'm so glad that I did not. The balsamic vinegar is really all the flavor that it needs. We even put salt and pepper on the table but nobody used it.

I do think the cooking time for the chicken and the mushrooms is all a bit too long or maybe my heat was too high. Next time I'll go by temperature instead of the repeated 5 minutes.

Everyone loved this dish - even my child who doesn't like mushrooms. She just took a piece of chicken that, while it had been cooked with them, didn't have any on it.

Recommended

I'm looking forward to trying this tonight - the only thing I dont like about this site is the suggested use of margarine. ew. I'm going to use ghee instead.

Recommended

I'm a novice cook. If I replace the flour with spices, will it ruin this recipe? Any suggestions?

Recommended

Was easy to follow and very good. I added a little cornstarch to make it a bit thicker. My husband really like it.