Ingredients
Units
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- 1 pound boneless, skinless, chicken breasts
- 1 tablespoon olive oil
- 1/4 cup flour
- 1 tablespoon trans-fat free margarine
- 10 ounces sliced mushrooms
- 1/4 teaspoon ground black pepper.
- 1/3 cup balsamic vinegar
- 1/2 cup fat-free, less sodium chicken broth
Instructions
- Place the chicken breast in a plastic bag and pound thin with a mallet.
- Heat olive oil over medium-high heat in a skillet.
- 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.
- 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.
- 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.
Notes
Tips:
- Use Fresh Herbs: If you have fresh thyme on hand, use it instead of dried thyme for an even more aromatic flavor.
- Add More Veggies: Feel free to add other vegetables like bell peppers or spinach to the dish for extra nutrition and color.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
- Prep Time: :15
- Cook Time: :20
- Category: Entree
- Method: Stove Top
- Diet: Diabetic