Balsamic Chicken With Mushrooms 8 Weight Watchers Points Food

BALSAMIC CHICKEN WITH MUSHROOMS

Steps:

• In a nonstick skillet, heat 1 teaspoon of oil.
• In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
• Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
• Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
• Serve chicken topped with mushrooms.

BALSAMIC CHICKEN AND MUSHROOMS

Steps:

• In a nonstick skillet, heat 1 teaspoon of the oil.
• In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
• Add the chicken and coat both sides with the mixture.
• Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
• Transfer to a plate and keep warm.
• In the skillet, heat the remaining teaspoon of oil.
• Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
• Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
• Serve the chicken, topped with the mushrooms.

BALSAMIC CHICKEN WITH MUSHROOMS (8 WEIGHT WATCHERS POINTS)

Steps:

• Place chicken in a bowl with dressing to marinate.
• Stem, clean and cut mushrooms into quarters.
• Place chicken and dressing into a saute pan or skillet.
• Pour mushrooms around the chicken.
• Cook over medium high heat, covered for 5 minutes.
• Remove lid and cook over medium high heat until chicken is browned and cooked through.

BALSAMIC CHICKEN WITH MUSHROOMS

Steps:

• In a medium bowl mix two tablespoons vinegar, the mustard and garlic. Add chicken and turn to coat.
• In a non-stick skillet, heat 1 teaspoon of oil.
• Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to platter and keep warm.
• Heat remaining teaspoon of oil in skillet. Saute mushrooms for one minute. Add broth, thyme, and remaining tbsp of vinegar. Cook, stirring occasionally until mushrooms are deep brown, about two minutes longer.
• Spoon mushrooms on chicken and serve hot.

WW RASPBERRY BALSAMIC CHICKEN

Steps:

• Cut chicken into bite sized pieces. Salt and pepper to taste. Dredge in flour, shaking excess flour from the meat.
• Cook chicken in a nonstick skillet or wok on medium heat approximately 15 minutes. Remove chicken from skillet.
• Mix broth, cornstarch and preserves in skillet over medium heat. Stir in vinegar. Add chicken. Cook approximately 10 minutes, turning after 5.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.