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.

Doug's Corn Casserole

4 oz (1 stick) unsalted butter, melted, plus more for greasing
3 cups fresh corn kernels
2 eggs
1 c sour cream
9 oz Monterrey Jack or pepper jack cheese, cut into 1/2 inch cubes
1/2 cup cornmeal
1 (4 oz) can whole green chiles, drained, patted dry, and cut into 1/2 inch pieces
1/2 tsp salt
1/2 cup grated Parmesan

Preheat oven to 350
butter a 2 quart rectangular casserole dish
1. In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs
2. In a large bowl, combine all remaining ingredients, except Parmesan. Add pureed corn and mix well. Pour into casserole dish. sprinkle with Parmesan. Bake 30 min, until puffed and golden.
Note: if the top isn't browned but the casserole looks set, put it under a broiler for a couple of minutes until golden spots appear but watch it doesn't burn.

Vera's BROCCOLI PARMESAN CASSEROLE

Serves 8
Weight Watchers 3 points per serving
NetCarb 18 per serving

BROCCOLI
Salted water to cover
2 pounds fresh broccoli

SAUCE
1/3 cup flour
1/4 teaspoon table salt
1/4 teaspoon dry mustard powder
1 1/2 cups skim milk (I was out of milk, too, so watered down some half & half)
1 cup fat-free chicken broth (I used a bouillion cube)
1 cup grated cheese (I used provolone, the recipe called for reduced-fat extra sharp cheddar)
6 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
[Diced pimento - for color, I skipped this]

TOPPING
1 cup bread crumbs (I used panko, the recipe called for 12 ground garlic melba toasts)
2 tablespoons grated Parmesan
Cooking spray

Preheat oven to 400F (to save oven time, do this about the time the broccoli's done).

BROCCOLI Bring the salted water to a boil in a large covered pot. While the water heats, trim the broccoli. (Use a vegetable peeler to pare away as much thick skin as can be reached on the trunks. Chop the trunks into bite-size pieces and set aside. Cut the florets into bite-size pieces and separately set aside. Why separately? Because they need different cooking times.) Drop the trunks into the water and let cook til soft about 7 minutes. Remove from the water with a slotted spoon and drain in a colander. Drop florets into the water and cook for about 4 minutes, until cooked but still bright green. Drain in a colander.

SAUCE In a medium saucepan on MEDIUM, stir together the flour, salt and mustard. A tablespoon at a time to start, stir in the milk and chicken broth, incorporating each new addition before adding more. Let cook until thickened, about 10 minutes, stirring often. Stir in 1 cup of the grated cheese, Parmesan and pepper. Gently combine the broccoli and sauce (use the pan the broccoli cooked in). Transfer to a well-greased baking pan.

TOPPING Mix the bread crumbs and Parmesan and sprinkle over top. Spray the top with cooking spray. Bake for 15 - 20 minutes. Let rest for 5 minutes before serving.

Doug's Liberty Street's Bourbon-mashed sweet potatoes

8 medium sweet potatoes - about 4 lbs.

2 tsp. salt

1 tbsp. granulated sugar

1 tbsp. packed brown sugar

1/2 tsp. salt

1/4 tsp. white pepper

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 cup cream

4 tbsp. butter

1/4 cup Steen's Cane Syrup or white corn syrup

1/2 cup bourbon

Peel sweet potatoes and cut into quarters. Cut each quarter in half again. Place in pot and cover with cold water.

Add the 2 teaspoons salt and granulated sugar. Bring to boil, reduce heat and simmer for about 15 minutes or until very tender.

(Potatoes should mash easily with fork.)

Drain potatoes and return to pan. Over very low heat, return to burner until all moisture has evaporated, about 2 minutes. Remove from heat

and mash or rice until very smooth.

Stir in brown sugar. Combine the 1/2 teaspoon salt, pepper, cinnamon and nutmeg in a small bowl; stir into potatoes.

Place cream and butter in a saucepan. Heat until butter melts. Stir into potatoes. Stir in the corn syrup and bourbon.

Serves 8 to 10.

Note: Potatoes may be made up to a day in advance and reheated in a saucepan with an additional 1/4 cup of cream.

MARIA'S BORSCHT

Maria's Borscht
First get a big slab of beef. At least a couple of pounds. Cut it up. Brown it in your biggest soup pot. Then add some Beef broth or water and bullion (I like Better than Bullion which is like a paste, a couple teaspoons to start) to beef up the stock simmer it until it's nice and tender. At least an hour. Then add some more beef broth or water. Throw in a couple of bay leaves, salt and pepper. Chop all the following vegetables julienne or at least in little rectangles. My mom says this is important for presentation. Everything is basically the same shape. After you chop it, add it. Then chop the next thing.
An onion
a small half head of cabbage
a few carrots (2-4)
a few beets ( I used 3 big ones because when they're big, they aren't as red and we want this soup to be red)
potatoes (2-4)
If there's not enough liquid, add some water. If it tastes too strongly of beets or needs more flavor, add some more beef bullion with the water.
When everything is tender, (at least 20 min after you add the potatoes) it's almost done. You now have a big vat you won't eat in one day. Take out as much as you are going to eat today and put it in a smaller pot. Add a teaspoon or tablespoon of white vinegar to the hot soup and then don't let it boil anymore after you add it. Don't as me why. Now it's done.
You may serve this with sour cream for those who like to stir it in and watch the soup turn pink.
yum