Chicken Portobello
By Melanie Wakefield
By Melanie Wakefield
Overall Rating
Succulent chicken breast cooked in a balsamic sauce with roasted red peppers, portobello mushrooms, and red onions.
Ingredients
4 5oz chicken breasts, fat removed
4 small portobello mushrooms, julienned
1 large roasted red pepper, julienned
1 small red onion, julienned
2 cloves garlic, minced
3 cups balsamic vinegar
1/2 cup white wine (optional)
2 sprigs fresh basil, chopped fine
salt and pepper to taste
cornstartch and water slurry, made using equal amounts of each
Directions
Marinade chicken in 1 cup of balsamic vinegar, 1 clove garlic, and 1 sprig of basil for at least 2 hours. Place chicken and marinade into a large skillet. Cook on medium heat for about 20 -25 minutes until chicken is fully cooked and internal temperature of meat reaches 170F degrees. You can add more vinegar to the chicken during cooking if it absorbs a lot if it. Once chicken is finished cooking you can thicken the liquid left over with the cornstarch slurry. Liquid must be at a boil when adding slurry. While chicken is cooking, in a large sauce pan, add mushrooms, roasted red peppers, red onion, 2 cups balsamic vinegar, 1/2 cup wine, 1 clove garlic, salt and pepper to taste. Let cook on low to medium heat until mushrooms and onions are tender. As with the chicken if the vinegar is absorbed you can add more during cooking. When tender, add cornstarch slurry to thicken sauce. Liquid must be at a boil when adding slurry. Add basil at the end. To serve, place chicken on plate with some sauce. Add mushroom mixture over top with more sauce. This dish is great with rice, mashed potatoes, or roasted red potatoes.
Cook Time: 25 Min
Servings: 4
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