Chicken & Mushroom Balsamica

Chicken & Mushroom Balsamica

Category: Entertaining

  • Recipe serves 4 servings

  • 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!® Original 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)


  • Bring vinegar to a boil over high heat in small saucepan. Boil 5 minutes or until vinegar is reduced to about 2 tablespoons.

  • Meanwhile, evenly coat chicken with 4 tablespoons flour.

  • 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.

  • 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.

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