My daughter and I went on her first field trip with her virtual school. They have held field trips all over the state during the last year and a half but they were always too far away, at an inconvenient time or like last year there was a snow storm on the day we were going. So we went bowling the other day. I am so glad we went. It gave me a better outlook on her school, the teachers and the administration. The elementary school principal was even bowling with us. Even my daughter was happy even though she was the oldest one there by about 4 years and the only non-elementary teacher was her American history teacher from last year. She had a nice long conversation with him about her upcoming trip to Dachau and her past trip to Washington, D.C.
We were on our way home from the field trip when I asked my daughter she wanted for dinner. She wasn’t sure but started looking through Pinterest for ideas. She saw a recipe for Balsamic Chicken and that was it. She LOVES vinegar in all forms. So, on the way home we stopped at the grocery store to pick up a couple of things when she saw the mushrooms. Of course 2 containers of those had to be added to the cart because she also loves mushrooms.
This was delicious! If you like the tang of Balsamic Vinegar this is for you. There was not a bite left after dinner.
I served this dish over angel hair pasta but it would be great over rice, quinoa or even served with sweet potatoes. I also served green beans and a green side salad.
Balsamic Mushroom Chicken Skillet
- 1 1/2 – 2 lbs. of boneless, skinless chicken breasts cut into strips
- Morton’s Natures Seasoning (I use this on EVERYTHING! If you have never given it a try pick up a bottle and try it. I love it!)
- 3 tablespoons olive oil
- 4 teaspoons garlic, minced
- 1 pound mushrooms, sliced
- 2/3 cup balsamic vinegar
- 1 1/4 cups chicken stock
- 2 bay leaves
- 1 1/2 teaspoons dried thyme
- Sprinkle both sides of the chicken strips with the Morton’s seasoning.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook 5 minutes on first side before turning over to cook 3-4 minutes on the second side.
- Move chicken to side of pan before adding mushrooms and garlic. Stir to combine mushrooms and garlic. Place chicken over the top of the mushrooms and cook for 5-7 minutes until mushrooms have softened.
- Add in vinegar, stock, bay leaves and thyme. Allow to simmer for 12-15 minutes. Sauce will begin to slightly thicken.
- Serve hot garnished with parsley, if desired.