Tuesday, March 15, 2011

Balsamic-Dijon Chicken with Mushrooms

When we were almost done eating this, I said "it almost tastes like steak"---something about the salty sauce and earthy mushrooms I guess! Norris and I both really enjoyed this. I cut the mushrooms ahead of time which made the prep on this next to nothing. This sauce would also be excellent with steak!

Balsamic-Dijon Chicken with Mushrooms
adapted from Mary Ellen's Cooking Creations

2 tsp vegetable oil
1/4 cup balsamic vinegar
2 tsp Dijon mustard
2 cloves garlic, minced
3 chicken breasts, pounded to 1/2 inch thickness
salt and pepper
2 cups sliced mushrooms
1 cup chicken broth
1/4 tsp dried thyme

Heat 1 tsp of oil over medium heat in a saute pan.
Combine the balsamic vinegar, mustard, and garlic in a small bowl.
Season chicken with salt and pepper, then dip in vinegar mixture to coat. Place in pan to saute. Pour remaining sauce over chicken. Saute chicken until cooked through, about 10 minutes. Remove from pan and keep warm.
Add remaining 1 tsp oil to the pan along with the mushrooms and thyme. Saute for about five minutes, until tender. Add the chicken broth to the pan and scrape up any brown bits. Bring to a simmer and adjust the salt and pepper as needed.
Return chicken to pan and warm through. Serve chicken with sauce.

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