Best South Beach Balsamic Chicken And Mushrooms Recipes

South Beach Balsamic Chicken image

Provided by Tarbean

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breast halves
1 1/2 teaspoons fresh rosemary, minced or 1/2 teaspoon dried rosemary
2 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
4 -6 tablespoons white wine (optional)
1/4 cup balsamic vinegar

Steps:

Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat oven to 450. Spray a heavy roasting pan or iron skillet with cooking spray. Place chicken in pan and bake for 10 minute Turn chicken over. If drippings begin to stick to the pan, stir in 3-4 Tbs water or wine if using.
Bake about 10 min til thermometer registers 160 and juices run clear. If the pan is dry, stir in another 1-2 Tbs of water or wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

Nutrition Facts : Calories 185.8, Fat 7.6, SaturatedFat 1.3, Cholesterol 75.5, Sodium 333.5, Carbohydrate 2.3, Fiber 0.1, Sugar 1.6, Protein 25.2

Balsamic Chicken and Mushrooms image

Provided by Normaone

Categories Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 clove garlic, minced (or more!)
4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
2 cups small mushrooms, halved,or quartered if using larger mushrooms
1/3 cup chicken broth or 1/3 cup white wine
1/4 teaspoon dried thyme leaves, crumbled

Steps:

In a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
Add the chicken and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken, topped with the mushrooms.

South Beach Balsamic Chicken and Mushrooms image

Provided by SK H

Categories Chicken

Time 40m

Number Of Ingredients 9

4 oz or one cup of sliced mushrooms
2 Tbsp olive oil
2 boneless chicken breast
2 Tbsp whole wheat flour
1/2 tsp poultry seasoning
1/3 c chicken stock
2 Tbsp balsamic vinegar
1 tsp djon mustard
1 clove garlic

Steps:

1. Clean mushrooms and slice in thick slices. Heat a little of the olive oil in heavy frying pan and saute mushrooms 4-5 minutes, until starting to slightly brown. While mushrooms brown,then pound chicken until it is about 3/8 inch thick. (Put chicken in a small, heavy duty ziploc bag and use a rolling pin or meat mallet to pound one chicken breast at a time.) Mix flour and poultry seasoning on a plate. Remove mushrooms from frying pan and put in small bowl. Add a bit more olive oil to pan and heat. Coat each chicken breast in a very thin layer of flour/poultry seasoning mixture, then add to pan. Saute over medium heat until quite brown on each side, about 6-7 minutes total. While chicken cooks, puree the garlic combine balsamic vinegar, Dijon, and garlic puree. When chicken is browned on both sides and done, remove from pan and put on serving plate. Add chicken stock to hot pan and deglaze, scraping browned bits off the bottom. Cook 1-2 minutes, until stock is slightly reduced. Add balsamic vinegar mixture, and mushrooms, cook 1-2 minutes more. Pour over chicken and serve immediately.