It feels good to be back. I had a rough few days with eating and resorted to some old and not so healthy behaviors for a while. Even still, I didn’t fall down as hard and as far as I have in the past. I just went a little bit overboard on sweets and didn’t do a good enough job of listening to my hunger and satiety signals. But I’m glad to say that I’m back on track!
Dinner tonight was a favorite of ours: balsamic chicken with mushrooms. I don’t even remember where I found the recipe, but we make it so often that we have it nearly memorized.
Here’s how we made it:
First, pound out chicken breasts in a partially open ziploc bag. This will help reduce the cooking time and make sure that they cook evenly.
Next, heat some olive oil in a frying pan over medium-high heat. While that is heating, mix 2 tbsp. balsamic vinegar, 2 tsp. dijon mustard and two crushed cloves of garlic in a large bowl. Put the chicken in with the sauce and turn to coat. Cook the chicken in the pan with the sauce about 4 minutes each side. Transfer to a plate when cooked.
We used our Cuisinart food processor with the mandolin attachment to slice ~2 cups of crimini mushrooms.
Then, we heated another bit of olive oil in the same pan and sauteed the mushrooms for about a minute. We added 1/3 cup of chicken broth, thyme and 1 tbsp. balsamic vinegar. Cook, stirring occasionally until the mushrooms are soft, about two minutes longer.
We put the chicken back in the pan with the finished mushrooms to heat the chicken back up.
To serve, top the chicken with the mushrooms. Mmmm…
For sides, we had roasted kabocha squash and steamed broccoli. I swear, I don’t think I’ll ever get tired of squash!
I’m relaxing on the couch watching the Secret Life of Bees. I read the book years ago and absolutely loved it! I’m enjoying the movie so far, too 🙂 Good night!