Balsamic Chicken and Mushrooms – poultry, dinner

Written by Philip Walter on May 24 at 12:30 am in diet, dinner, poultry, recipes

Another healthy recipe - Turkey Chili.

Here’s a tasty recipe my wife and I adapted last night. It’s cheap and relatively easy to make. It is also fairly modular in that it can fit into pretty much any meal plan. If you’re on a low-carb type plan, just add your favorite veggies to the side. We added spinach and (since we don’t mind a few whole-grain carbs) a package of Near East’s Roasted Pecan and Garlic Whole Grain Blend.

A couple notes here – 1) If you’re not so much into the vinegar taste, you could cut that with something sweet, like honey or maple syrup, or you could add a bit of your favorite stock; 2) At the end of simmering, you could also stir in a bit of flour to thicken the sauce. Try it for yourself and leave a comment below telling us how you liked it and if you did anything differently to adapt it to your tastes.


  • 3 Boneless Skinless Chicken Breasts (about 1.25 lbs.), cut into halves
  • 1 14.5-oz Can Diced Tomatoes
  • 1/4 Cup Balsamic Vinegar
  • 1/2 Cup Red Wine (we used a Copolla Shiraz)
  • 3 Cloves Garlic, chopped
  • 1/2 Medium Onion, cut into rings
  • 1 Tbsp Olive Oil
  • 2 Large Portabella Caps, cut into cubes
  • 1 tsp Basil
  • 1 tsp Oregano
  • 1 tsp Rosemary
  • 1/2 tsp Thyme
  • Salt and Pepper to Taste


  • Season Chicken Breasts with salt and pepper.
  • Heat 1 Tbsp Olive Oil in large pot.
  • Saute Onion, Garlic and Chicken Breast over med-hi heat until chicken is brown and onion is clear.
  • Add Tomatoes, Mushrooms, Herbs, S & P, Wine, and Vinegar, bring to boil.
  • Reduce heat to med-lo and simmer for about 30 minutes.

Nutritional info for a fantastically healthy balsamic chicken recipe.

For a printable PDF version of this recipe, click here.


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