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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Sam,
I am sorry, but you are mistaken! Mushrooms do have nutritional value. Please read further!!

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Easy and delicious! Followed this recipe step by and step and everything turned out as expected.

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This was a great dish! I like mushrooms, and since there is no nutritional value to mushrooms, I quartered them and next time I will add a lot more.

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Sounds great and will try this week- instead of the Balsamic Vinegar-( as a Greek)- use fresh Lemons toward the end. It will replace the vinegar- I also use lemons on my salads in lew of vinegar- refreshing!!