Balsamic Mushroom Chicken

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 I love this blog I stumbled upon-Peace Love and Low Carb– I mean really, what else is there in life? She also just came out with a cookbook that I’d be interested to flip through. This dish is amazingly simple and is something a little new. It reminds me of chicken marsala but the balsamic gives it a little more of an acidic flavor which is a nice change and balances well with the nutty parmesan. The original recipe also calls for onions which I did not have (surprisingly). I’m sure they would be a great addition, but I like the simplicity of the balsamic and mushroom flavors together. I probably don’t even have to mention this, but I ate it over cauliflower rice and topped with an extra sprinkle of Parmesan cheese–surprise!

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Balsamic Mushroom Chicken (Adapted from Peace Love and Low Carb) (Difficulty-Easy; Serves 4)

  • 1½ lb. organic free range boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 lb. organic mushrooms – sliced
  • ½ c. of organic low-sodium chicken broth
  • 1/2 c. greek yogurt
  • 1/4 c. organic coconut milk
  • 2 Tbsp. butter, divided
  • ½ c. grated Parmesan cheese
  • 2 Tbsp. balsamic vinegar
  • paprika
  • crushed red pepper (optional)
  • salt and pepper to taste

Season chicken with salt, pepper, and paprika. Heat 1 Tbsp. of butter in a skillet over medium-high heat. Place the chicken in the pan. Brown on both sides, remove from the pan and set aside (Note – they will not be all the way cooked at this stage).

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Add remaining Tbsp. butter  and saute mushrooms until tender, about 7 minutes. De-glaze the pan with the chicken stock. Make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce. Add the balsamic vinegar, greek yogurt, and coconut milk and stir.

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Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through, about 5 minutes. Remove chicken breasts from the pan and plate. Add the Parmesan and crushed red pepper, if using, to the sauce and keep stirring until the cheese is completely melted in.

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Cover the chicken with the sauce and serve.

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