Balsamic Chicken and Mushrooms

From: Meredith C-ville

On Nov 4, 2009

This is a nice recipe. I did not use the vegetable oil...just used some cooking spray as needed. I used a lot more garlic, which I sauteed in the pan at the beginning. Then I added my mushrooms (closer to 4 cups uncooked, since they cook down), and when they started being juicy, I pushed them to the edges of the pan and put my chicken in the middle, and then painted the dijon/balsamic mix on top. Then I sprinkled on the thyme at the end. I did not add the third T of balsamic. Since I had the extra mushroom, I probably needed a bit more saltiness overall, so next time I might add salt, although even better would be some capers or olives. I served this with steamed asparagus and brown rice. It was good to put the chicken/mushrooms partially on the rice so that the rice could soak up the flavorful juices. Thanks.

From: Chef #600020

On Nov 3, 2008

Super easy, healthy and tasty. Definitely worth making again since it uses ingredients that I often have around. Check out more of my cooking exploits at www.adventuroustastes.com.

From: justcallmetoni

On Mar 7, 2006

An elegant meal in minutes. To make this even quicker, I sliced my chicken breast into 1/4 slices and skipped the pounding. Sliced the mushrooms as well to make the shapes fit together. Different look to my dish but the same great take. Other than add a little extra thyme (which I love) I wouldn't change a thing here. Thanks!

From: CountryLady

On Jan 24, 2004

This was delicious - quick & easy to prepare! I scaled the recipe for 2 people (no problems), used extra garlic, chicken broth & sliced the mushrooms. Thanx Norma!