Sunday, September 30, 2007

Husband chef

My husband is too good to me. I've been stressed and worn out the last few weeks working all day and then training at my second job at night. Plus I'm trying to change the way I eat and it's just so...tiring. Tyler volunteered to make dinner tonight plus he's been cooking for himself when I'm not here in the evenings. It's a fantastic arrangement :)

Tonight's dinner was pretty easy. We tried another recipe from Heather's Core blog and were very happy with it. I love me some mushrooms! And of course mashed potatoes, I can never have enough mashed potatoes. I could make them (and eat them) in my sleep at this point :) So glad they are a Core food!

Balsamic Chicken with Mushrooms

2 tsp canola oil
3 TBS balsamic vinegar
2 tsp Dijon mustard
1 garlic clove, crushed
1 lb uncooked boneless, skinless chicken breast (four 4-oz pieces)
2 c mushrooms, small, halved
1/3 c chicken broth
1/4 tsp dried thyme, crumbled

Heat 1 tsp oil in a nonstick skillet. In a medium bowl, mix 2 TBS vinegar, the mustard, and the garlic. Add chicken and turn to coat.

Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm (We seem to be incapable of getting chicken to cook all the way through in a skillet, so we stuck it in the oven for 10 minutes at 350 degrees after cooking it for 3 minutes on each side on the stove top).

Heat remaining tsp of oil in skillet. Saute mushrooms for 1 minute. Add broth, thyme and remaining TBS of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms.

Serves 4 (each serving contains 1/2 tsp healthy oil)

1 comment:

Sarah said...

I wish I could get my husband to eat mushrooms, because this looks really good!