It has been a whole week since I last blogged, and that means that it has been a whole week since I last cooked or baked! I was in Houston for the weekend, and I just haven’t had the opportunity to cook this week until last night. School will do that to you, unfortunately. I cannot wait for the summer because, while I will be spending an inordinate amount of time studying for the CPA exam, I will also be spending the remainder of my time in the kitchen. I don’t start working until October, so I have a lot of time to do some of the things on my list of aspirations finally. I was just going through the list of things that I really want to make sometime in the next couple of weeks, and I realized that they are all breakfast items. Here is my current mental list: waffles, crepes, doughnuts, and biscuits. I should make them all in the same day and just have breakfast for every meal, followed by a heart attack.
I had these big plans to make this cacciatore-stuffed chicken dish that I saw in one of my Cuisine at Home magazines, but then I actually read through the recipe and realized that it required overnight prep-work and frying so that idea went out the window due to my laziness. I also end up with an incredibly smoky apartment every time I fry something. I had bought all of the ingredients for the chicken though so I needed to look up something else that involved chicken and mushrooms. I came across this really simple recipe for balsamic chicken and mushrooms that had pretty good reviews. I would say that it turned out pretty good, but it was not the most fantastic thing I have ever had. I think that the sauce needed something more. My mom recently made a pork recipe that had a similar sauce that included sour cream, so maybe that would have helped this recipe a little bit. I would recommend the recipe for a weeknight if you need something quick and good, but it’s not really a wow dish.
I needed to use up some vegetables that I had, so I added a red bell pepper and half of an onion to the recipe. I also sprinkled some capers on top at the end. I had meant to throw in some spinach at the very end to wilt it a bit and add some green colour, but I forgot. You could really add a lot of stuff to this recipe though. I have written it out the way that I made it below. Enjoy!
Balsamic Chicken and Mushrooms
2 tsp vegetable oil
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
2 cloves garlic, minced
4 boneless skinless chicken breasts, pounded to 1/4 inch thickness (I put the chicken between two pieces of plastic wrap and pound it with a rolling pin)
2 cups small mushrooms, sliced
1/2 onion, chopped
1 red bell pepper, sliced
1/3 cup chicken broth oer 1/3 cup white wine (I used Vermouth as usual)
1/4 tsp dried thyme leaves, crumbled
1. In a nonstick skillet, heat 1 tsp of the oil.
2. In a bowl, mix 2 tablespoons of the vinegar, the mustard, and the garlic.
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 4 minutes per side.
5. Transfer to a plate and keep warm.
6. In the skillet, heat the remaining teaspoon of oil.
7. Saute the onions for about 2 minutes; add the mushrooms and saute for another minute. Add the broth/wine, thyme, and remaining tablespoon of vinegar.
8. Cook, stirring until the mushrooms are deep brown, about 2 minutes longer.