Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sautéed chicken balsamico with lots of mushrooms. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
This elegant skillet supper features sautéed chicken, zucchini, onion and garlic in Prego® Marinara Pasta Sauce seasoned with a touch of balsamic vinegar. Chicken with Sauteed Mushroom - one-pan chicken with mushroom, all cooked in a pan with wine and chicken broth. So easy, delicious, and budget friendly.
Sautéed Chicken Balsamico with Lots of Mushrooms is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Sautéed Chicken Balsamico with Lots of Mushrooms is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sautéed chicken balsamico with lots of mushrooms using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sautéed Chicken Balsamico with Lots of Mushrooms:
- Take 400 grams Chicken thighs
- Make ready 1 dash Salt and pepper
- Take 100 grams Shimeji mushrooms
- Get 100 grams King oyster mushrooms
- Take 1 tsp Garlic
- Get 1 Vegetable oil
- Prepare 70 ml Sake
- Prepare 2 tbsp ●Balsamic vinegar
- Take 1 tbsp ●Soy sauce
- Prepare 1 tsp ●Oyster sauce
- Take 2 tbsp ●Sugar
- Make ready 2 tsp Butter
Hubby and I just ate them as an appetizer. Use a soft brush or a paper towel to brush dirt from the mushrooms. Chicken breasts are browned in butter, then baked with mushrooms, onion, white wine, and Gruyere cheese. I made this for the gang at work - huge hit!!
Instructions to make Sautéed Chicken Balsamico with Lots of Mushrooms:
- Chop up the chicken into large bite-sizes and put them into a bowl. Add the salt, pepper, and grated garlic and rub in well.
- Slice off the stem of the shimeji mushrooms and shred finely. Chop the king oyster mushrooms lengthwise into bite-sized pieces, then slice into 3-4 mm thick pieces.
- Heat some vegetable oil in a frying pan. When hot, add the chicken from Step 1. Cook until one side is golden brown. Flip over and also cook the other side.
- Add all the mushrooms into the pan from Step 3. Toss everything together to stir-fry. When the mushrooms become soft, add the sake and cover the pan to steam-fry over high heat.
- When the liquid has almost completely evaporated, add the ● ingredients and simmer to reduce as you stir-fry. When the sauce has reduced, turn the heat off and add the butter. Toss to finish.
- Please serve with your favorite veggies. Serve this chicken together with rice to make a great single-dish lunch!
I used everything in the recipe but not the exact amounts - "eyeballed" it - as I like LOTS of mushroooms and a fair amount of cheese. I sauteed onions with the garlic and added some white wine to lift the brown bits on the bottom of the pan. Instead of mushrooms (I hate them) I put large violet onion and sliced paprika. Great with a cup of rice. Sometimes we forget how versatile sautéed mushrooms are as a side dish.
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