Balsamic Chicken With Sun-Dried Tomatoes and Mushrooms |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Modified from a recipe from called Balsamic Chicken with Mushrooms . SERVING SUGGESTION: Serve with cranberry beans and parsleyed potatoes. Ingredients:
1 teaspoon oil |
2 1/2 tablespoons balsamic vinegar |
2 teaspoons dijon mustard |
1 large garlic clove, minced |
1 lb uncooked chicken tenders |
3 tablespoons sun-dried tomatoes packed in oil |
2 cups mushrooms, small and halved (or 2 cans mushrooms) |
1/3 cup chicken broth |
1/4 teaspoon ground thyme |
3 tablespoons feta cheese |
fresh thyme, for garnish (optional) |
Directions:
1. In a skillet, heat oil.
2. In a medium, non-reactive bowl, mix vinegar, mustard and garlic. Add chicken and turn to coat.
3. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 2-3 minutes per side. Transfer chicken to a platter and keep warm.
4. Add tomatoes to skillet. Sauté mushrooms for 1 minute. Add broth and thyme. Cook, stirring occasionally, until mushrooms are deep brown (about 2 minutes longer).
5. Serve chicken topped with mushrooms. Sprinkle feta on top and garnish with fresh thyme (if desired).
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