Happy Halloween, NGPT nation! I don’t know about you, but I’m a big fan of stove top cooking. Food cooks faster than having to heat up an oven and the extended cooking time ovens require. I also like being able to SEE what’s happening. This recipe is simple, fast, and super healthy!
Balsamic Chicken with Mushrooms http://www.food.com/recipe/balsamic-chicken-and-mushrooms-54726?layout=desktop
- 2 tsp oil
- 3 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 large garlic clove, crushed
- 1 lb chicken breasts
- 2 cups mushrooms, small, halved
- 1/3 cup low-sodium chicken broth
- ¼ tsp dried thyme
Heat 1 tsp of oil in a nonstick skillet. In a medium bowl, mix 2 tbsp vinegar, mustard, and garlic. Add chicken and turn to coat. Transfer chicken and marinade to skillet. Saute chicken until cooked through, ~3 min on each side. Transfer chicken to a platter and keep warm. Heat remaining tsp of oil in skillet. Saute mushrooms for 1 min. Add broth, thyme, and remaining tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, ~2 min longer. Serve chicken topped with mushrooms. Counts as protein and veggie.
So, I realize it’s Halloween. This isn’t a terribly festive dish, but candy isn’t quite on the menu! However, this cooks so fast, you can make it while the kids are getting dressed to trick-or-treating or before they can count their candy pieces after the festivities. Feast with earthly mushrooms, feast with tangy mustard vinegar sauce, and as always…FEAST ON!!!
~Coach Lauren
