Mushroom Chicken Recipe
Ingredients
1 lb boneless skinless chicken breasts (cut into thin bite-sized pieces)
olive oil (enough to cover your pan)
¼ cup red wine vinegar
½ cup cooking sherry
2 tablespoons balsamic vinegar
4 tablespoons organic honey
3 garlic cloves, minced
1 cup of mushrooms, sliced
1 medium zucchini, cut in ½ inch round slices
3 tablespoons cornstarch or tapioca flour
Himalayan salt, garlic powder & onion powder to taste
Directions:
In a Ziploc bag toss the chicken with cornstarch or tapioca. Add to the bag red wine vinegar & sherry, let sit in bag for about 20 minutes. Heat oil in a large saute pan. Add mushrooms and zucchini and saute until they start to brown and get soft. Add chicken and seasonings and cook on medium-high until done Add the balsamic vinegar and honey and stir to coat.
Serve with rice.
Print Recipe
Mushroom Chicken
- 1 lb boneless skinless chicken breasts (cut into thin bite-sized pieces)
- olive oil (enough to cover your pan)
- ¼ cup red wine vinegar
- ½ cup cooking sherry
- 2 tablespoons balsamic vinegar
- 4 tablespoons organic honey
- 3 garlic cloves (minced)
- 1 cup of mushrooms (sliced)
- 1 medium zucchini (cut in ½ inch round slices)
- 3 tablespoons cornstarch or tapioca flour
- Himalayan salt (garlic powder & onion powder to taste)
- In a Ziploc bag toss the chicken with cornstarch or tapioca. Add to the bag red wine vinegar & sherry, let sit in bag for about 20 minutes. Heat oil in a large saute pan. Add mushrooms and zucchini and saute until they start to brown and get soft. Add chicken and seasonings and cook on medium-high until done Add the balsamic vinegar and honey and stir to coat.
- Serve with rice.
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