Skip to main content

Balsamic Chicken and Mushrooms

4 boneless skinless chicken breasts
1/2 tsp sea salt
1/2 tsp pepper
1 package button mushrooms washed patted dry and sliced
3 tsp, minced bottled garlic
1/4 cup balsamic vinegar
3/4 cup low sodium chicken broth
1 bay leaf
1/4 tsp dried thyme
cooking spray

Preparation 

Season chicken with salt and pepper. Spray a non-stick skillet with cooking spray and heat to 
medium high. Add the chicken and saute until brown on one side. Add garlic and flip 
over chicken breasts and add mushrooms. Continue cooking while stirring mushrooms.
Cook for about 3 minutes then adds vinegar, broth, bay leaf, and thyme.
Cover and simmer over medium-low heat for 10 minutes, stirring occasionally. Remove chicken,
set aside and keep warm. Continue simmering sauce, uncovered for about 7 minutes. 
Discard bay leaf and pour mixture over chicken and serve.

Make extra and use for your salad or lunch the next day, tastes yummy after it has been 
sitting in that juice all night! 
Labels:

Comments

Post a Comment

Popular posts from this blog

Peanut Butter Cups

Peanut Butter Shakeology Cups Peanut butter and chocolate combine in these Peanut Butter Shakeology Cups for a new take on this classic candy.   Course   Dessert, Shakeology   Prep Time   35   mins   Cook Time   1   min   Total Time   36   mins   Servings   12   servings, 1 cup each   Calories   74   kcal   Author   Beachbody Ingredients ¼   cup   dark chocolate morsels 2   scoops   Chocolate Vegan Shakeology 1   Tbsp.   psyllium husk powder ½   cup   pumpkin puree 6   tsp.   all-natural smooth peanut butter   divided use Instructions Prepare twelve mini muffin cups by lining with muffin papers. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside. Place Shakeo...
Post a Comment
Read more

Coconut Lime Cauliflower Rice

1 medium heads cauliflower, cut into bite-sized pieces 1 Tbsp. extra-virgin organic coconut oil, divided use 1 (13.66-oz.) can unsweetened organic lite coconut milk 1 cup shredded unsweetened coconut 2 fresh lime juice, divided use 4 tsp. finely chopped lime zest ½ cup finely chopped cilantro; reserve a small amount for garnish ¼ tsp. sea salt (or Himalayan salt) 1-2 cloves of garlic Instructions Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside. Heat oil in large nonstick skillet over medium-high heat. Add cauliflower & garlic; cook, stirring frequently, for 4 to 6 minutes. Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates. Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until li...
Post a Comment
Read more

ZUCCHINI, RED PEPPER, AND SWEET POTATO FRITTATA

2 tsp. olive oil or ghee 1 half red bell pepper chopped or sliced 4 shishito peppers ( optional ) 1/2 medium onion, chopped 3 cooked small sweet potatoes cut into 1 inch cubes.. ( tip cook sweet potatoes in microwave for 4-5 minutes or until you can put a knife through. 1/4 cup fresh basil 1/2 tsp. sea salt or Himalayan salt 6 large lightly beaten eggs. heat oil or ghee in nonstick skillet over medium heat.  Add zucchini, bell pepper, shishito peppers and onions; cook stirring frequently until zucchini is tender.  add sweet potato, basil and salt.  Increase heat to medium high; cook, stirring frequently for about 60 seconds or until the moisture has evaporated. Reduce heat to medium low.  Add eggs, and mix well, cook with out stirring for about 3 min or until the bottom is light golden. As it cooks lift the edges and tilt skillet so uncooked eggs flow to the edges  reduce heat to low continue cooking cover for 10-12 minutes use a knife to test center ...
Post a Comment
Read more