Yeah, so I am posting later than I thought I would. But I'm posting - isn't that what matters? Note to self: read all steps thoroughly before moving on....
This is another Weight Watchers recipe, but there isn't a book listed. So just know that it's a Weight Watcher's recipe :)
I once again forgot to take pictures :( But I might make it again in the somewhat-near future, so I'll take pictures then and update this post.
Today's players are 2 tsp olive oil, 3 Tbsp balsamic vinegar, 2 tsp Dijon mustard, 1 clove garlic, crushed (I used my pre-minced garlic in oil), 1 pound boneless, skinless chicken breasts, 1 8 oz carton button mushrooms, 1 8 oz carton baby bellas, 1/3 cup chicken broth, 1/4 tsp dried thyme, crumbled.
1. Heat 1 tsp of the oil in a medium skillet
2. In a medium bowl, mix 2 Tbsp of the Balsamic vinegar, the mustard, and the garlic. Add the chicken breasts and turn to coat the chicken in the marinade.
3. Transfer the chicken and the marinade to the heated pan (This is where I didn't read each step thorougly - I put the chicken in the pan and put the bowl in the sink...and put water in it). Saute the chicken until cooked - about 3 minutes each side. Remove the chicken to a plate and keep warm.
4. Add the remaining Tablespoon of oil to the skillet and warm. Saute the mushrooms for 1 minute. Add the chicken broth, thyme, and remaining Tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown - about 2 minutes.
Top the chicken with the mushrooms and serve.
This dish got great reviews from BGS. He wanted to take half the mushrooms, but I reminded him that there were more chicken breasts for the next night and they needed mushrooms too, so he put some back :)
One of the suggestions on the recipe is to use white wine in place of the chicken broth, so maybe I'll do that next time.
This is another Weight Watchers recipe, but there isn't a book listed. So just know that it's a Weight Watcher's recipe :)
I once again forgot to take pictures :( But I might make it again in the somewhat-near future, so I'll take pictures then and update this post.
Today's players are 2 tsp olive oil, 3 Tbsp balsamic vinegar, 2 tsp Dijon mustard, 1 clove garlic, crushed (I used my pre-minced garlic in oil), 1 pound boneless, skinless chicken breasts, 1 8 oz carton button mushrooms, 1 8 oz carton baby bellas, 1/3 cup chicken broth, 1/4 tsp dried thyme, crumbled.
1. Heat 1 tsp of the oil in a medium skillet
2. In a medium bowl, mix 2 Tbsp of the Balsamic vinegar, the mustard, and the garlic. Add the chicken breasts and turn to coat the chicken in the marinade.
3. Transfer the chicken and the marinade to the heated pan (This is where I didn't read each step thorougly - I put the chicken in the pan and put the bowl in the sink...and put water in it). Saute the chicken until cooked - about 3 minutes each side. Remove the chicken to a plate and keep warm.
4. Add the remaining Tablespoon of oil to the skillet and warm. Saute the mushrooms for 1 minute. Add the chicken broth, thyme, and remaining Tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown - about 2 minutes.
Top the chicken with the mushrooms and serve.
This dish got great reviews from BGS. He wanted to take half the mushrooms, but I reminded him that there were more chicken breasts for the next night and they needed mushrooms too, so he put some back :)
One of the suggestions on the recipe is to use white wine in place of the chicken broth, so maybe I'll do that next time.
