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

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
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
Calcium 2 %
Iron 8 %
Vitamin C 6 %
Vitamin A 10 %