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I feel like I should have something to say about this recipe.
I don’t remember where it came from. I don’t remember the last time we ate it before today. I didn’t even know we had it until Joe showed it to me and asked if it would be okay for dinner.
That’s a crap shoot these days, when the baby in my belly is temperamental and doesn’t let me eat much.
The results were terrific. The chicken came out juicy and tender, and the mushrooms were perfectly cooked – firm but slightly tender and caramelized. I’m definitely going to ask Joe to make it more often in the days ahead.
- 2 teaspoons olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 large garlic clove, crushed
- 1 pound uncooked chicken breast (4 4-ounce pieces, pressed thin*)
- 2 cup mushrooms, halved or sliced
- ⅓ cup canned chicken broth
- ¼ teaspoon dried thyme
- Heat 1 teaspoon of olive oil in a large skillet.
- In a medium bowl, mix 2 tablespoons of vinegar, mustard, and garlic. Add chicken and turn to coat.
- Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
- Heat remaining teaspoon of oil of skillet. Saute mushrooms for one minute. Add broth, thyme, and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes.
- Serve chicken topped with mushrooms.
Joe was excited to cook the potatoes he dug up from his garden, so we had our chicken and mushrooms with baked potatoes and cauliflower. I think this would be a lot better with rice. I would have sprinkled the rice with balsamic vinaigrette just before serving to tie the whole meal together.
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