This recipe was super easy and only took 10 minutes to make! It smells wonderful and my husband thought it was really good. I couldn't get the kids to try it though. We will have to work on that. The sides were just opening cans of vegetables, so everything was quick. I have to figure out why the pictures look so bad. Any tips from the photographers out there? I also had to laugh when I saw this picture because none of the food is touching each other. Can you tell I have many picky eaters in my house? That is always rule #1 for them, "don't let it touch my (fill in the blank)!"
Balsamic chicken with Mushrooms
- 2 tsp vegetable oil
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 large garlic clove(s), crushed
- 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
- 2 cup mushroom(s), small, halved
- 1/3 cup canned chicken broth
- 1/4 tsp dried thyme, crumbled
- In a nonstick skillet, heat 1 teaspoon of oil.
- In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
- Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
- Serve chicken topped with mushrooms.
This also came from the Weight Watchers website, so I do not know the nutrition information for it. It had a 3pt value.
1 comment:
Sounds good, but your pic didn't load...I hate when that happens!! I got stuff to make the baked ziti for dinner tomorrow...I'll let you know how it goes!
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