Skinny Chicken with a Balsamic Mushroom Cream Sauce
Today's featured recipe will make you jump to your feet, ready to get started and salivate because it's going to be so deliciously creamy. Our featured recipe from the Center Cut Cook is going to share with you some tips on how to make this Skinny Chicken with a Balsamic Mushroom Cream Sauce. If you're still wondering what to make for dinner, then this main dish recipe just solved your problem! Your family is going to love you because it's just so good, and the creamy mushroom sauce is simply irresistible. We are betting that one will just go for more than one serving once they taste it.
Now, don't you mistake it for the regular creamy chicken with rice because this isn't exactly that ordinary. The process may be quick, but it's not just your average white meat meal with mushroom sauce, because cooking it involves the right way of seasoning it, and it pretty much requires your undivided attention the minute it hits the pan.
In less than 30 minutes, you can be eating this scrumptious chicken recipe with your family. If you're in a hurry,cooking this and pairing it with rice will save your day and will keep you from from going to a drive-thru fast food place that we all know is less healthy and likely takes about the same time!
The ingredients you need for this chicken recipe include egg noodles that are cooked according to the package directions, some extra virgin olive oil, some boneless skinless chicken breasts that are cut into half lengthwise, and some salt and pepper. You will also some garlic powder, butter, button mushrooms with the stems removed and cleaned, some garlic clove and some finely chopped thyme. Some chicken stock, and some balsamic vinegar also go good too.
To start heat some of the extra virgin olive oil in a large non stick pan over medium high heat. Then season the chicken with some salt and pepper, and the garlic powder. Add the boneless chicken breasts to the hot oil, and cook for about five minutes on each side. Then remove the cooked chicken from the skillet, and set aside. To the same frying pan, melt some butter and reduce the heat to medium, then add some onions and mushrooms, and sauce until you see that the onions are translucent and the mushrooms are tender. Add in the garlic and cook for a couple of minutes longer. Then season the onions and mushrooms with some more salt and black pepper, and add in some dried thyme. Sprinkle the vegetable with some all purpose flour and allow them to cook for a minute.
The creator of this recipe blog is Ashley, and she is the author and photographer behind the Center Cut Cook. She has no culinary training, and doesn't think she is an expert in the kitchen. However, she does enjoy cooking and experimenting with new recipes and taking photos of the things she creates. Some of the recipes she tries don't always work out, but she just tries again. Then there are other recipes that she didn't expect to turn out so well, and she likes to share those with you. The recipe blog was started in December of 2011. She likes to keep things simple in the kitchen, as she doesn't always have a lot of patience. So her cooking philosophy is making recipes that are quick and simple to prepare, along with being delicious and healthy too.
Some of the recipes that you will find on the site include quick and easy chicken recipes to try, easy pizza recipes, barbecue recipe ideas, and pasta recipes for all kinds of occasions. You'll also see Thanksgiving side dish recipes, bread recipes, smoothie recipes and more.
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