Balsamic Chicken with Mushrooms
Serves: 4
 
Ingredients
  • 2 Tbsp unsalted butter
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 lb chicken tenders
  • ¼ cup balsamic vinegar
  • 1½ cup no-salt chicken broth
  • 1 tsp oregano
  • ½ cup skim milk
  • 1 Tbsp corn starch
Instructions
  1. Heat a large heavy pan on medium heat. Add mushrooms, butter and garlic. Cook, stirring occasionally, until the mushrooms begin to release liquid. Then reduce heat to medium low and simmer until liquid is cooked away and mushrooms have browned. Remove and set aside.
  2. Add olive oil to the pan and heat to medium. Add chicken and brown both sides (4-5 minutes per side)
  3. Add balsamic vinegar, chicken broth, oregano, and milk to the pan. Bring to a boil and cover. Cook until the chicken is no longer pink.
  4. Mix 1 Tbsp corn starch with ¼ cup water until corn starch is completely dissolved. Add the cornstarch mixture and the garlic mushrooms to the chicken mixture. Bring to a boil, stirring until the sauce has thickened.
  5. Serve over pasta, rice, or barley.
Nutrition Information
Serving size: 4 oz. Sodium: 77 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/balsamic-chicken-mushrooms/