Seared Chicken with Balsamic Braised Mushrooms
Toasted Almond Green Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 3 Tbsp butter, divided
- ½ (8-oz) pkg whole mushrooms, sliced
- 1 Tbsp balsamic vinegar
- ¼ cup chicken broth
- ½ tsp dried thyme
- ⅓ cup shredded mozzarella cheese
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat. Add chicken, and cook 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Melt 1 Tbsp butter in skillet over medium-high heat; add mushrooms, and season lightly with salt and pepper. Cook until browned and tender.
- Add vinegar, broth, and thyme; bring to a boil, reduce heat, and simmer 5 minutes or until liquid is slightly reduced.
- Add chicken; sprinkle with cheese. Cover and let stand 2 minutes or until cheese is melted.
Side Dish Ingredients
- 2 Tbsp sliced almonds
- 1 (8-oz) pkg thin green beans
- 1 Tbsp olive oil
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat 3 to 4 minutes or until golden and fragrant.
- Steam green beans according to package directions until crisp-tender. Transfer to a bowl; toss with oil and salt and pepper to taste. Sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
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