Post by Aussie on May 12, 2004 8:20:49 GMT -5
A quick, easy chicken recipe:
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 or 2 large garlic cloves, crushed
4 large boneless, skinless chicken breasts
2 cups small mushrooms, halved
1/3 cup chicken broth
1/4 tsp dried thyme, crumbled
In a nonstick skillet, heat 1 teaspoon of oil.
In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Heat remaining teaspoon of oil in skillet. Sauté the mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
Serve chicken topped with mushrooms.
I like to serve this with a sour-cream and chive topped jacket potatoes and broccoli.
Serves 4.
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 or 2 large garlic cloves, crushed
4 large boneless, skinless chicken breasts
2 cups small mushrooms, halved
1/3 cup chicken broth
1/4 tsp dried thyme, crumbled
In a nonstick skillet, heat 1 teaspoon of oil.
In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Heat remaining teaspoon of oil in skillet. Sauté the mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
Serve chicken topped with mushrooms.
I like to serve this with a sour-cream and chive topped jacket potatoes and broccoli.
Serves 4.