Here is a quick and healthy dish that has a nice tangy flavor. It’s great for a speedy weeknight meal.
You can serve it with any vegetable or salad and grain of your choice.
- 2 pounds boneless and skinless chicken breast cutlets, trimmed and cut in half, then placed between plastic wrap and lightly pounded with a meat mallet or rolling pin.
- 1 large sweet onion, medium dice
- 1/4 cup extra virgin olive oil, more as needed
- 5 cloves garlic, crushed
- 1-8 ounce box crimini, baby bella or regular mushrooms, sliced
- 6 sun-dried tomatoes in olive oil, diced
- 3 tablespoons balsamic vinegar
- 2 tablespoons Osem brand natural chicken flavor bouillon powder, dissolved in ½ cup boiling hot water (use homemade or gluten-free veggie or chicken broth for gluten-free or paleo variation)
- 1/4 cup dry white wine
- 2 teaspoons Dijon mustard
- 1 1/2 cups fresh or boxed tomatoes (such as Pomi brand), diced
- sea salt and freshly ground black pepper to taste
In a large skillet brown chicken over medium heat in 1-2 tablespoons of olive oil and seasoned with salt and pepper. Cook until light golden on each side, turning once. Remove from skillet and reserve on a large plate.
Add a bit more oil to the pan, and then add the onions. Cook until the onions are translucent; add the garlic and mushrooms. Cook for a few minutes until the mushrooms look cooked. Add the tomatoes, wine, balsamic vinegar, mustard and the bouillon/water mixture. Bring to a boil and reduce heat. Return chicken to skillet and simmer for a few more minutes.
Serves 6-8
* Meat
- 2 pounds boneless and skinless chicken breast cutlets, trimmed and cut in half, then placed between plastic wrap and lightly pounded with a meat mallet or rolling pin.
- 1 large sweet onion, medium dice
- ¼ cup extra virgin olive oil, more as needed
- 5 cloves garlic, crushed
- 1-8 ounce box crimini, baby bella or regular mushrooms, sliced
- 6 sun-dried tomatoes in olive oil, diced
- 3 tablespoons balsamic vinegar
- 2 tablespoons Osem brand natural chicken flavor bouillon powder, dissolved in ½ cup boiling hot water
- ¼ cup dry white wine
- 2 teaspoons Dijon mustard
- 1½ cups fresh or boxed tomatoes (such as Pomi brand), diced
- sea salt and freshly ground black pepper to taste
- In a large skillet brown chicken over medium heat in 1-2 tablespoons of olive oil and seasoned with salt and pepper. Cook until light golden on each side, turning once. Remove from skillet and reserve on a large plate.
- Add a bit more oil to the pan, and then add the onions. Cook until the onions are translucent; add the garlic and mushrooms. Cook for a few minutes until the mushrooms look cooked. Add the tomatoes, wine, balsamic vinegar, mustard and the bouillon/water mixture. Bring to a boil and reduce heat. Return chicken to skillet and simmer for a few more minutes.
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