Balsamic Chicken with Mushrooms & Sun-dried Tomatoes

Balsamic Chicken with Mushrooms & Sun-dried Tomatoes

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: Serves 4 people

Simple, elegant and delicious, Balsamic Chicken with Mushrooms & Sun-dried Tomatoes takes an ordinary meal to extraordinary levels.


  • 1 pound boneless, skinless chicken breasts (4, 4-ounce pieces)
  • 2 cups small mushrooms, halved
  • 2 teaspoons vegetable oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons chopped sun-dried tomatoes
  • 1/3 cup low-sodium chicken broth
  • 1 large garlic clove, crushed
  • 1/4 teaspoon dried thyme


  1. Use a medium-sized bowl to combine 2 tablespoons of vinegar, the mustard and garlic. Add the chicken and coat well on both sides.
  2. Heat 1 teaspoon of the oil in a large non-stick skillet over medium heat. Add the chicken and marinade to the skillet and saute until the chicken is cooked, about 3 minutes on each side. Transfer the chicken to a warm plate and set aside.
  3. Add the remaining oil to the skillet and saute the mushrooms and sun-dried tomatoes for about a minute. Add the broth, thyme and remaining vinegar. Cook, stirring, until the mushrooms turn a dark brown color (about another 2 minutes).
  4. Serve the chicken topped with the mushrooms and tomatoes.

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