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 23 of 23 Results

Not recommended

I like this recipe in general, but I would change a few ingredients to lower the glycemic load of this meal. Specifically, I would replace the Balsamic vinegar with either red wine vinegar or apple cider vinegar. (There is way too much sugar in Balsamic vinegar and virtually none in red wine or apple cider vinegar.) Also, wheat flour is metabolized just like sugar in your body, which increases the demand for insulin as well as insulin resistance. Instead, I recommend almond flour or chick pea flour (which also make the meal gluten-free for those of us who don't digest wheat very well).

I'm curious to hear what other visitors have to say.
No, I don’t recommend

Recommended

My husband and I enjoyed this dish! Easy to prepare; exactly as the instructions stated. I put it on a bed of brown rice for more carbs. It smelled delicious as we sat down to dinner. Sprinkled with parsley for a prettier presentation.

Recommended

Very easy recipe, great flavor. I added red pepper flakes to add a little bit of spice and it tasted delish!