Balsamic Chicken with Sauteed Mushrooms

Found this on a website but it was not Whole 30 compliant, so with a few twists and turns it fit the mold, and came out delicious!



  • 4 chicken breasts
  • 2 tablespoons of coconut oil
  • 3 tablespoons of balsamic vinegar
  • 1 (2 cups) container of mushrooms (you choose!)
  • 1 clove of minced garlic
  • 2 teaspoons of stone ground mustard
  • 1/4 teaspoon thyme
  • 1/3 cup of chicken broth (I used homemade broth for this)
Equipment needed:
  • Saute pan
  • 1 Tablespoon measuring spoon
  • 1 Teaspoon measuring spoon
  • 1/4 Teaspoon measuring spoon
  • Knife
  • Bowl
  • Cutting board
  • Stove

In a non stick saute pan, heat 1 tablespoon of coconut oil.

In a bowl mix 2 tablespoons of the vinegar, the mustard, and garlic.Add the chicken and coat one side at a time. When coated drop in to pan to cook (roughly 4-5 minutes a side depending on heat.) I recommend a lid to help the cooking process. Chicken will have caramelized balsamic on each side when it is done and look somewhat "crispy".  Remove chicken and set aside for plating

Add final tablespoon of coconut oil to the pan and allow to heat up. Slice mushrooms and drop in to pan. Saute for 2 or so minutes, and then add chicken broth, thyme and the final tablespoon of balsamic. Saute until the sauce starts to thicken and mushrooms become a deep reddish color.

Plate chicken and top with mushrooms and leftover sauce from the pan.

Let me know how you like this one, the mushrooms, chicken, and balsamic go great together!

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