Chicken & Mushroom Balsamica

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 20 min


  • 1/2 cup balsamic vinegar
  • 1 lb. boneless, skinless chicken breast halves, pounded thin
  • 5 Tbsp. all-purpose flour, divided
  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 small onion, finely chopped
  • 1 package (10 oz.) white button mushrooms or crimini mushrooms, thinly sliced
  • 1 large clove garlic
  • 1 cup fat free reduced sodium chicken broth
  • 2 Tbsp. finely chopped fresh basil leaves (optional)


  1. Bring vinegar to a boil over high heat in small saucepan. Boil 5 minutes or until vinegar is reduced to about 2 tablespoons.
  2. Meanwhile, evenly coat chicken with 4 tablespoons flour.
  3. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in large skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is almost done. Remove chicken from skillet and set aside.
  4. Melt remaining 1 tablespoon Spread in same skillet over medium heat and cook onion and mushrooms, stirring occasionally, 6 minutes or until vegetables are tender. Stir in garlic and cook 1 minute. Sprinkle with remaining 1 tablespoon flour and cook, stirring constantly, 1 minute. Stir in reduced vinegar and broth, scraping brown bits from bottom of skillet. Bring to a boil over high heat. Reduce heat to low and return chicken to skillet. Simmer 2 minutes or until chicken is thoroughly cooked and sauce is slightly thickened. Sprinkle with basil and season, if desired, with freshly ground black pepper.
Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 260
Calories from Fat 70
Total Fat 8 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 330 mg
Total Carbs 17 g
Dietary Fiber 1 g
Sugars 7 g
Protein 27 g
Vitamin A 10 %
Vitamin C 6 %
Calcium 2 %
Iron 8 %