Last week our favorite “farmers” market (a grocery store, but focused on produce, bulk foods, fresh items, etc.) had boneless, skinless chicken breasts on for $1.67 per lb. Since we are using more lean protein, we stocked up. Okay, that is an understatement. We packed our tiny little freezer right to the ice maker!
So, when my Taste & Create partner was announced, I ♥ Food 4 Thought, I went straight to the categories on her site and selected chicken. One dish immediately caught my eye, the Balsamic Chicken and Mushrooms. Let me tell you, it is delcious! In fact, I have already made it a few times. The first time I followed the recipe exactly, and then I added in some of her suggestions and a few of my own tweeks.
Thank you Clara – this is a great light and easy dish! So light in fact, that you should be able to justify some dessert from her other blog, I ♥ Cuppycakes.
Balsamic Chicken with Vegetables
Recipe adapted from I ♥ Food 4 Thought
This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, and Soy-Free
This dish can be made on the fly, but it is best if you plan ahead, and let the chicken marinade for at least 4 to 24 hours.
- 1 lb Chicken Breasts
- 1/4 Cup Balsamic Vinegar
- 1 Tablespoon Dijon Mustard
- 1-1/2 Teaspoons Crushed Garlic or 4 Garlic Cloves, crushed
- 1/2 Teaspoon Dried Thyme
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
- 1 Teaspoon Olive Oil
- 8 Ounces Mushrooms, halved or quartered (depending on size)
- 1 Small Onion, cut into wedges
- 2 Medium Zucchini, sliced
Spread the chicken out in a dish. Combine the vinegar, mustard, garlic, thyme, salt, and pepper in a small bowl. Pour 3 Tablespoons of this mixture over the chicken, flipping it to coat, and cover. Cover the leftover marinade. Place the chicken and leftover marinade in the fridge for at least 4 hours if you have the time.
When ready to cook, heat the teaspoon of oil in a large skillet over medium heat, moving it around to cover (can use cooking spray instead). Add the chicken along with all of its marinade (not the reserved marinade) and cook until it is cooked through (no pink left in the middle) – I cover it to retain moisture – flipping only once. Remove the chicken and divide it among your serving plates.
Add the onions to your skillet, and continue to cook for 2-3 minutes, or until they begin to soften. Add the zucchini and reserved marinade, and cook for 2 more minutes, followed by the mushrooms, cooking until all the vegetables reach your desired doneness. Serve the vegetables alongside the chicken. If desired, this dish goes nicely with a grain, such as brown rice or quinoa.
Want some Broccoli?: Instead of the zucchini use 6 to 8 ounces of broccoli florets. Add the florets after just one minute of cooking the onion, along with 1 tablespoon of broth, wine, or water. Cover, and allow the broccoli to cook for a few minutes, before removing the lid and adding the reserved marinade and mushrooms. Proceed cooking until the vegetables are done to your liking. Since the mushrooms will release some additional liquid, you may want to sprinkle on a little flour to thicken the sauce.
Note: If there is any leftover sauce that looks a bit runny, I like to thicken it for a minute or two after I plate the vegetables, by sprinkling in just a little bit of flour (your choice) and whisking over the heat then drizzling it over the chicken and veggies.
Yields 2 to 4 servings (depending on your appetite, and if you serve it with a grain)