Friday, January 1, 2010

Balsamic Chicken

  • 12 oz chicken tenderloins
  • 2 Cups Broccoli/Cauliflower mix (frozen)
  • 1 can sliced mushrooms (or sautee fresh)
  • 1/2 cup chicken broth (or cube)
  • 2.5 TBSP balsamic vinegar
  • 1/4 tsp dried tyme
  • 1/2 TBSP Garlic powder (or more to taste)
  • Salt & Pepper to taste


  1. Coat a 10-inch skillet with nonstick vegetable spray. Heat over medium heat. When hot, add chicken and cook until light brown, about 3 minutes on each side.
  2. Add vinegar, chicken broth, thyme, salt and pepper. Reduce heat, cover and simmer for 15 minutes or until chicken is cooked. Juices will run clear when meat is pierced in its thickest part with a fork. Transfer to serving dish and top chicken with mushrooms, broccoli and pan sauce. Sprinkle with chopped parsley if desired
Makes 3 servings

Calories 125
Fat .5g
Cholesterol 65mg
Sodium 569mg
Potassium 98mg
Carbs 8g
Fiber 2g
Protein 26g

No comments:

Post a Comment