Balsamic Chicken and Mushrooms
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5
2 reviews
Excellent
Balsamic Chicken and Mushrooms
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Balsamic chicken and mushrooms is an easy one skillet dinner recipe for your busiest nights!
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Ingredients
- 2 tablespoons olive oil
- 4 chicken cutlets about 6 ounces each, boneless; skinless
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons butter salted
- 2 garlic about 2 teaspoons, large cloves, minced or pressed
- 2 cups mushroom about 6 ounces, sliced
- 1 tablespoon rosemary or 1 teaspoon dried rosemary, minced fresh
- 1 teaspoon thyme leaves or ¼ teaspoon dried thyme, minced, fresh
- ¼ cup balsamic vinegar
- ¼ cup chicken broth
- 1 tablespoon sherry (optional, but recommended)
- parsley Optional garnish, chopped fresh
- rosemary
- thyme
Instructions
- Pat chicken dry and season on both sides with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. When the oil shimmers, add the chicken cutlets to the pan. Cook until the chicken is browned on both sides and the meat reaches an internal temperature of 165°F, about 3-4 minutes per side. Do not overcrowd the pan, so brown the chicken in batches if necessary.
- Remove the chicken to a plate and set aside while you make the sauce.
- Add butter to the skillet and melt over medium-high heat. When the butter melts, add the garlic, mushrooms, rosemary, and thyme. Cook, stirring occasionally, until the mushrooms are soft, about 6-8 minutes.
- Add a pinch of salt to the mushroom mixture. Stir in the balsamic vinegar, chicken broth, and sherry.
- Reduce the heat to low, and simmer uncovered for 12-15 minutes, allowing the sauce to reduce and thicken slightly. Taste the sauce and season with salt and pepper, if necessary.
- Return the chicken cutlets to the skillet. Spoon sauce over top; cook on low just until the chicken is warmed through, about 1-2 more minutes.
- Garnish with additional chopped fresh herbs, if desired. Serve immediately.
Notes
- For a shortcut, I like to purchase thinly-sliced chicken breast at the store. Alternatively, you can make chicken cutlets at home by slicing two large chicken breasts in half horizontally and then pounding flat to an even thickness.
- Don't overcrowd the pan when browning the chicken. Instead, work in batches (cooking two cutlets at a time) so that the chicken can develop a nice sear on the outside. Otherwise you risk steaming the chicken, missing out on that great color, flavor, and texture.
- The total cooking time will vary depending on the size and thickness of your chicken. I always recommend using a meat thermometer to check the temperature of your chicken. It's done perfectly when it reaches an internal temperature of 165°F.
- Use fresh herbs (rather than dried herbs) for the best flavor.
- Cooking just for two? Brown two chicken cutlets instead of four. I recommend making the same amount of sauce, because a little bit of extra sauce is always a good thing!
- For an even richer flavor, replace the chicken broth with a chicken stock, beef broth, or beef stock.
- If you like a sweeter sauce, add a dash of honey, brown sugar, or maple syrup.
- Swap out the chicken cutlets and use chicken thighs instead. You'll probably need to cook the chicken thighs a little bit longer in the skillet. The meat is done when it reaches an internal temperature of 165°F.
Nutrition Information
Show Details
Serving
1chicken cutlet with sauce
Calories
336kcal
(17%)
Carbohydrates
5g
(2%)
Protein
38g
(76%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
124mg
(41%)
Sodium
308mg
(13%)
Potassium
822mg
(17%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
265IU
(5%)
Vitamin C
5mg
(6%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1chicken cutlet with sauce | |
| Calories | 336kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 38g | 76% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 308mg | 13% |
| Potassium | 822mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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