South Beach Balsamic Chicken and Mushrooms



South Beach Chicken

pinch tips: How to Brown Chicken






20 Min


20 Min


4 oz
or one cup of sliced mushrooms
2 Tbsp
olive oil
boneless chicken breast
2 Tbsp
whole wheat flour
1/2 tsp
poultry seasoning
1/3 c
chicken stock
2 Tbsp
balsamic vinegar
1 tsp
djon mustard
1 clove

Directions Step-By-Step

Clean mushrooms and slice in thick slices. Heat a little of the olive oil in heavy frying pan and saute mushrooms 4-5 minutes, until starting to slightly brown.

While mushrooms brown,then pound chicken until it is about 3/8 inch thick. (Put chicken in a small, heavy duty ziploc bag and use a rolling pin or meat mallet to pound one chicken breast at a time.)

Mix flour and poultry seasoning on a plate. Remove mushrooms from frying pan and put in small bowl. Add a bit more olive oil to pan and heat. Coat each chicken breast in a very thin layer of flour/poultry seasoning mixture, then add to pan. Saute over medium heat until quite brown on each side, about 6-7 minutes total. While chicken cooks, puree the garlic combine balsamic vinegar, Dijon, and garlic puree.

When chicken is browned on both sides and done, remove from pan and put on serving plate. Add chicken stock to hot pan and deglaze, scraping browned bits off the bottom. Cook 1-2 minutes, until stock is slightly reduced. Add balsamic vinegar mixture, and mushrooms, cook 1-2 minutes more. Pour over chicken and serve immediately.

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy