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Balsamic Chicken with Mushrooms (Diabetic)

Published: Friday, February 14, 2020

1 lb. boneless, skinless chicken breasts

1 Tbsp. olive oil

¼ c. all-purpose flour

1 Tbsp. margarine (trans-fat-free)

10 oz. white button mushrooms, sliced

¼ tsp. black pepper

1/3 c. balsamic vinegar

½ c. fat-free, low sodium chicken broth

Place chicken breast in a plastic bag and pound thin with a mallet. Heat olive oil over medium-high heat in a skillet.

Dredge chicken in flour and coat it on both sides. Add chicken to skillet and sauté 5 minutes per side. Remove from skillet and set aside.

Melt margarine in the skillet. Add mushrooms and pepper and cook for 5 minutes. Add vinegar and bring it to a boil to reduce the liquid. Add chicken broth and simmer 2 more minutes. Return chicken breast back to the pan and simmer for 5 minutes. —4 servings.

• Exchange (per serving—1 chicken breast with mushrooms): 240 calories, 9 g fat, 2 g saturated fat, 27 g protein, 12 g carbohydrate, 65 mg cholesterol, 1 g fiber, 150 mg sodium.

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