Chicken With Balsamic Vinegar And Mushrooms Recipes

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BALSAMIC CHICKEN AND MUSHROOMS

Make and share this Balsamic Chicken and Mushrooms recipe from Food.com.

Provided by Normaone

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Balsamic Chicken and Mushrooms image

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.

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

CHICKEN BREASTS WITH BALSAMIC VINEGAR AND GARLIC

This is a quick, easy and impressive gourmet dish. Goes great with roasted new potatoes.

Provided by colleenlora

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 30m

Yield 4

Number Of Ingredients 11



Chicken Breasts with Balsamic Vinegar and Garlic image

Steps:

  • Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  • Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  • Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.9 g, Cholesterol 77 mg, Fat 11.6 g, Fiber 1.1 g, Protein 30.9 g, SaturatedFat 3.2 g, Sodium 286.3 mg, Sugar 3.9 g

4 skinless, boneless chicken breasts
salt and pepper to taste
¾ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
¼ cup balsamic vinegar
¾ cup chicken broth
1 bay leaf
¼ teaspoon dried thyme
1 tablespoon butter

POULET DE PROVENCAL

This always reminds me of an aromatic day in Eze, France.

Provided by beutifldrmer

Categories     World Cuisine Recipes     European     French

Time 45m

Yield 4

Number Of Ingredients 14



Poulet de Provencal image

Steps:

  • Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
  • Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
  • Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g

2 teaspoons olive oil
1 teaspoon butter
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
⅓ cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
⅓ cup chicken stock
¼ teaspoon herbes de Provence, crumbled
1 ½ teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE

This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17



Chicken with Wild Mushroom and Balsamic Cream Sauce image

Steps:

  • Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
  • Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
  • Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
  • To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Salt
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts, 6 ounces
Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful

BALSAMIC ROAST CHICKEN

When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings (1-1/2 cups onion sauce).

Number Of Ingredients 8



Balsamic Roast Chicken image

Steps:

  • Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 medium red onions, chopped
1 roasting chicken (6 to 7 pounds)
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup balsamic vinegar

CHICKEN WITH BALSAMIC VINEGAR AND MUSHROOMS

I wanted to create a fairly quick and easy recipe for a weeknight meal that was also quite delicious. After some experimentation, this is what developed. I love it served with Rice à la Frances.

Provided by DrBuzzetta

Categories     Chicken Breast

Time 55m

Yield 3-5 breasts, 3-5 serving(s)

Number Of Ingredients 8



Chicken With Balsamic Vinegar and Mushrooms image

Steps:

  • In a large skillet, heat olive oil until very hot.
  • Add chicken breasts to pan (don't crowd them, use splatter screen, and keep temp high) and sear until nice caramel brown - about 5 min per side.
  • Remove breasts to a plate - don't worry if they are not fully cooked, they will be added to the pan again for additional cooking.
  • Add a bit more olive oil if needed and sauté mushrooms and garlic for a couple minutes - don't let the garlic burn or it will be bitter.
  • Take a bottle of balsamic vinegar and make several swirls around the pan to deglaze (approx 1/2 to 1 cup balsamic vinegar).
  • Let bubble for a minute and add some white wine to the mix and salt and pepper to taste.
  • Once it starts to boil, add the chicken breasts back to the pan, cover, and reduce heat to a simmer.
  • Flip the breasts every couple minutes so the balsamic vinegar sauce can penetrate both sides nicely.
  • Cook about 8-10 minutes.
  • Remove breasts and mushrooms to serving platter.
  • Reduce sauce until it is thick and rich, adjust seasoning if needed, and pour over breasts.
  • Good served over Rice à la Frances with a nice vegetable or tossed salad on the side.

Nutrition Facts : Calories 599.3, Fat 41, SaturatedFat 7.7, Cholesterol 92.8, Sodium 499.7, Carbohydrate 15.1, Fiber 1.7, Sugar 9.8, Protein 35.5

6 tablespoons extra virgin olive oil
3 -5 boneless chicken breasts
2 (8 ounce) packages sliced mushrooms
5 garlic cloves (sliced)
1/2-1 cup balsamic vinegar
1/2-1 cup white wine (sherry, vermouth, chardonnay, etc.)
1/2-1 teaspoon salt
1/2-1 teaspoon pepper

KABOBLESS CHICKEN AND VEGETABLES

As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. -Chelsea Madren, Fullerton, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9



Kabobless Chicken and Vegetables image

Steps:

  • In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

1/2 cup olive oil
1/2 cup balsamic vinegar
2 teaspoons lemon-pepper seasoning
2 teaspoons Italian seasoning
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 medium yellow summer squash, sliced
2 medium zucchini, sliced
1 medium carrot, sliced
1 cup grape tomatoes

ROASTED CHICKEN WITH BALSAMIC VINEGAR AND HERBS

The Balsamic vinegar gives the chicken a great taste along with all the other spices. This is a must try!

Provided by Timothy H.

Categories     Chicken

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 18



Roasted Chicken With Balsamic Vinegar and Herbs image

Steps:

  • Marinate The Night Before:.
  • Rinse and trim the chicken. Salt and pepper chicken pieces on both sides. Lay the pieces flat, skin side up, in a glass baking dish and sprinkle with the fresh garlic, herbs, and onion. Pour vinegar and oil over the chicken, cover with plastic wrap and refrigerate. Turn the pieces once or twice while in the marinade.
  • To Bake:.
  • Preheat the oven to 375 degrees.
  • Cut the potatoes 1 inch cubes for roasting. Sprinkle them with salt and pepper, coat them with olive oil. Set them aside.
  • Remove the chicken from the marinade, reserving the liquid. Strain the marinade through a fine sieve.
  • Reserve the liquid for making the gravy.
  • Put the potatoes on the bottom of a large roasting pan and place the chicken pieces skin side down on top of the potatoes. Bake for 30 minutes. Turn chicken skin side up and roast for an additional 45 minutes. The chicken will be golden brown with a crispy skin.
  • Remove chicken to a platter and cover with foil to keep warm.
  • Turn oven temperature up to 450 degees.
  • Continue to roast the potatoes in the pan for 15 -20 minutes until they are soft in the center when tested with a fork. Add the potatoes to the chicken platter. Cover with foil and keep warm.
  • Transfer the roasting pan to a burner on medium high heat. Deglaze the pan with the strained chicken marinade, loosening any browned bits on the bottom of the pan. Add the chicken stock and bring to a boil and cook for 5 more minutes.
  • Mix the cornstarch with the cold water until it is smooth and add to the sauce in the pan stirring well. Boil for 2-3 minutes, or until thickened . Ladle some of the sauce over the chicken and potatoes and place the extra sauce in a gravy boat. The masterpiece is ready to be served.
  • For an alternative way to thicken the sauce make a paste with 2 tablespoons of soften butter and 1 ½ TBSP of flour. Add it to the boiling sauce instead of the corn starch paste. Why should you do it? " because some time you feel like a nut, and sometime you don't !".

2 -2 1/2 lbs chicken, cut into pieces
2 teaspoons salt
2 teaspoons pepper
3/4 cup olive oil
3/4 cup balsamic vinegar
2 cups yellow onions, chopped
3 tablespoons fresh garlic, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons fresh basil, chopped
2 lbs red rose potatoes, peeled
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
2 (14 1/2 ounce) cans chicken stock
2 tablespoons cornstarch
1/4 cup cold water

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