After Mike showed off his mostly healthy chicken recipe a few weeks ago, I had to retaliate with one of my own. I think my problem with a lot of healthy recipes is they are really bland. I know I end up adding about 187,000 different spices to my healthy meals, which makes things taste better but ups the sodium content to probably unacceptable levels. Or, unacceptable levels according to medical professionals. I loooooove me some salt. Anyway, I found the basics of this recipe on some message board, and I’ve tweaked it and made it several times now and the best thing is, it doesn’t NEED any extra salt or spices. It’s so delicious that even though I make huge batches of it, we never have any leftovers…which is probably also bad for the diet but WHATEVER I’m not the diet police.
Balsamic Dijon Chicken
Add all your ingredients to a ziploc bag.
Drop your chicken breasts into the ziploc bag, then seal and flip the bag over several times to make sure the chicken breasts are well-coated.
Let the chicken marinate for at least three hours.
When your chicken is done marinating, add your sliced mushrooms and onions into a pan. You could really add any veggies to this – it’s all personal preference!
Pour the entire contents of the marinade bag into the pan – including the liquid. If you want more sauce, you can add a bit more balsamic vinegar and mustard into the pan – it’s up to you.
Cook the chicken for approximately five to seven minutes on each side. It could take longer depending on the thickness of the breasts.
Delicious and ready to serve.
Mike loves this, and even Annie likes it despite its tangy taste. Which sucks, because that means I have to share.
After you eat this, you may want to enjoy a breath mint or five – but it’s totally worth it!
- 4 or 5 thin-sliced boneless skinless chicken breasts
- 1 cup balsamic vinegar
- ½ cup dijon mustard
- 4 to 6 garlic cloves, minced
- Mix the vinegar, mustard and garlic together in a large zip-lock bag.
- Add the chicken breasts to the bag and marinate for at least three hours.
- Add sliced onions and mushrooms (and any other veggie you prefer) to a skillet.
- Put the marinated chicken in a skillet and pour the marinade over it.
- Cook the chicken for approximately five minutes on each side.