Balsamic chicken and mushrooms- revised

Balsamic Chicken and Mushrooms

By Normaone on February 24, 2003

Photo by KC_Cooker

37 Reviews

• 
• Prep Time: 5 mins
• Total Time: 15 mins
• Servings: 4

About This Recipe

"This is a quick, easy, and elegant WW recipe that is suitable for entertaining. (4 Points)"

Ingredients

• 2 teaspoons vegetable oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 3 cloves garlic, minced ( or more!)
• 4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness (we used boneless, skinnless thighs and didn't pound them so had to cook a little longer (till not pink)
• 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 or one TBSP fresh chopped thyme

Directions

1. In a nonstick skillet, heat 1 teaspoon of the oil.
2. In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic and 1/2 tsp salt.
3. Add the chicken and coat both sides with the mixture.
4. Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
5. Transfer to a plate and keep warm.
6. In the skillet, heat the remaining teaspoon of oil.
7. Saute the mushrooms till browned, sprinkle with pepper ; add wine, thyme and remaining tablespoon of vinegar.
8. Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
9. Serve the chicken, topped with the mushrooms.

Page 2 of 2Balsamic Chicken and Mushrooms (cont.)

Nutrition Facts

Serving Size: 1 (229 g)

Servings Per Recipe: 4

Amount Per Serving

% Daily Value

Calories 187.6

Calories from Fat 51

27%

Amount Per Serving

% Daily Value

Total Fat 5.7g

8%

Saturated Fat 1.0g

5%

Cholesterol 72.5mg

24%

Sugars 3.7 g

Sodium 226.5mg

9%

Total Carbohydrate 6.6g

2%

Dietary Fiber 1.8g

7%

Sugars 3.7 g

14%

Protein 26.4g

52%

HONEY GLAZED WAX BEANS

• 1 1/4 pounds wax (yellow) or green beans, trimmed
• 1 tablespoon mild honey
• 3/4 teaspoon finely grated fresh lemon zest
• 1/4 teaspoon salt

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Preparation

Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.

MARINATED TUNA STEAKS WITH MANGO SALSA

MARINATED TUNA STEAKS WITH MANGO SALSA

Ingredients

• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon ground black pepper
• 4 (4 ounce) tuna steaks

Directions

1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Nutritional Information

Amount Per Serving Calories: 200 | Total Fat: 7.9g | Cholesterol: 51mg

MANGO SALSA

• 1 mango, peeled and diceD
• 1 tablespoon finely chopped jalapeno
• 1/3 cup diced red onion
• 1 tablespoon lime juice
• 1/3 cup roughly chopped cilantro leaves
• Salt and pepper

Directions

Combine the mango, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.