Balsamic Chicken and Mushrooms

I am blessed, I know.  I have a husband who loves just about everything there is to eat and my daughter isn’t shy about trying new things.  And she tends to like them.  We have only one small problem.  My husband doesn’t like chicken!  Well…make that, he only likes it grilled as tenders with lots of hot sauce on them.  I do not like HIS kind of hot sauce.   So I am constantly trying to find new chicken recipes that he might like.

He liked this one.  Just not as much as his hot sauce drenched mess.  Sigh.  I liked it pretty good, but felt it missed something.  I eyeballed the ingredients for the sauce and I suspect I didn’t put in enough dijon mustard.

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Balsamic Chicken and Mushrooms
From Kalyn’s Kitchen
(Makes 2 servings, could be doubled easily. Adapted from a recipe idea on Dine and Dish, who got it from RecipeZaar.)

1 cup sliced mushrooms (about 4 oz., I used baby bella brown mushrooms)
1-2 T olive oil (depends on your pan)
2 boneless, skinless chicken breasts
2 T 100% whole wheat flour
1/2 tsp. poultry seasoning
1/3 cup chicken broth
2 T good quality Balsamic vinegar
1 tsp. Dijon Mustard
1/2 tsp. garlic puree

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, trim all visible fat and tendons from chicken breasts, then pound chicken until it is about 3/8 inch thick.

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, 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.

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Served with Roasted Asparagus and Garlic and a nice rice pilaf. Yum!

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