White Wine Vinegar Chicken & Mushrooms


2 Tbsp. butter
4 boneless skinless chicken breasts (6 oz. each)
8 oz. sliced mushrooms
1 small shallot, finely chopped
1-1/2 tsp. fresh thyme leaves or 1/2 tsp. dried
1/4 cup HOLLAND HOUSE White Wine Vinegar
1/4 cup chicken broth
2 Tbsp. honey


Melt butter in 12-inch skillet over medium heat. Lightly season chicken with salt and pepper; brown 3-4 minutes per side. Remove from pan.

In same pan cook mushrooms, shallot and thyme 2-3 minutes until softened. Add vinegar, broth and honey; simmer 2 minutes.

Return chicken to pan. Cover and simmer on medium-low for 8-10 minutes until chicken is cooked through (165°F).

Makes 4 servings.


Per serving: 290 calories, 39g protein, 12g carb, 10g fat (5g sat. fat), 115mg chol, 190mg sodium, 1g fiber
White Wine Vinegar Chicken & Mushrooms
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