Balsamic Chicken With Sun Dried Tomatoes And Mushrooms Recipe

Ingredients for Balsamic Chicken With Sun Dried Tomatoes And Mushrooms

• 1 tablespoon olive oil
• Balsamic Vinegar
• Dijon Mustard
• Garlic Clove
• Chicken Tenders
• Sun Dried Tomatoes Packed In Oil
• 8 oz cremini mushrooms, sliced
• Chicken Broth
• Ground Thyme
• Feta Cheese
• Fresh Thyme

How to Make Balsamic Chicken With Sun Dried Tomatoes And Mushrooms

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. In a medium bowl, whisk together 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and 1 minced garlic clove.
3. Add 1 lb boneless, skinless chicken breasts to the bowl and toss to coat completely. Marinate for at least 10 minutes (or longer for deeper flavor).
4. Transfer the marinated chicken to the skillet.
5. Sear chicken for 2-3 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside, keeping warm.
6. Add ½ cup sun-dried tomatoes (oil-packed, drained) to the skillet.
7. Add 8 oz cremini mushrooms, sliced, and sauté for 1 minute.
8. Pour in ½ cup chicken broth and 1 teaspoon fresh thyme leaves.
9. Cook, stirring occasionally, until the mushrooms are deeply browned and the sauce has slightly thickened, about 5-7 minutes.
10. Return the chicken to the skillet, spooning the mushroom sauce over it.
11. Sprinkle with 2 ounces crumbled feta cheese and garnish with fresh thyme sprigs before serving.
12. Serve immediately with your favorite sides, such as cranberry beans and parsleyed potatoes.