Well, we just got back from the most wonderful wedding in Florida! I was able to stand by my cousins side as she married her best friend ❤ . I also {drumroll please} found the wedding dress of my dreams for my big day next year!! That was the good part of our mini vacation. The bad part happened when our flight to my cousin’s wedding was delayed 8.5 hours {6 of which we spent sitting on the plane not moving}. Then our flight home was delayed so long that we missed all our connecting flights and needed to spend the night in a hotel in Atlanta before flying back to Anchorage! It was terrible.
We only just got home yesterday evening and had a quick garlic butter pasta with Parmesan for dinner. Tonight, however, I wanted to get back on track and blog another recipe! Balsamic chicken with green beans and mushrooms! We’ve had this recipe once before and I couldn’t get enough of this sauce – I was practically drinking it. Last time we served it over a rice blend, but tonight we are having it with a side salad dressed with fat free raspberry vinaigrette. I need to get back on track with healthy eating after a week of splurging. Hopefully I’ll post some other healthy recipes this week 🙂
Tips and tricks:
- You could use crimini (brown) mushrooms, but they are smaller.
- This is a very saucy dish, so I would recommend serving it with some type of carbohydrate like rice, pasta, baked potato, or bread to soak it up.
- If you’d like to try other vegetables, substituting asparagus for green beans would be delicious!
- Try grilling the chicken then adding to the sauce for the last few minutes of simmering.
Ingredients:
- 15 white mushrooms, sliced
- 2 cups green beans
- 4 cloves garlic, minced
- 2 large chicken breasts cut in half (as if to butterfly but cut all the way through)
- 2 tbsp corn starch
- 2 cups low sodium chicken broth
- 4-5 tbsp balsamic vinegar
- 1.5 tsp thyme
- 1 tbsp parsley
- Olive oil
Directions:
Heat oil in large deep skillet over medium-high heat. Salt and pepper chicken then brown approximately 2-3 minutes each side. Set aside.
Add mushrooms to pan and sauté for about 3-4 minutes on medium heat until they begin to soften. Add garlic, green beans, thyme and parsley. Continue cooking 3-4 minutes until mushrooms are tender and green beans are vibrant and crisp.
Combine chicken stock, balsamic vinegar and corn starch then add to pan. Bring to boil and reduce to simmer stirring frequently. Add chicken and continue simmering for 10 minutes, flipped once half way, until chicken is cooked through.
Serve with rice or pasta and side salad.
Enjoy! 😀
What's In Bree's Belly 