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Balsamic Chicken with Mushrooms
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This is a slight adapatation of  a WW recipe from the pre-Core days. They suggested adding dry white wine and chopped sun-dried tomatoes. I use rosemary instead of the dried thyme in the original recipe. It was 3 pts per serving in its original form.
jmmoon suggests using sliced lean pork instead of the chicken. I'll try that next!
2 tsp vegetable oil 
4 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
2 sprigs fresh rosemary


  1. In a nonstick skillet, heat 1 teaspoon of oil.

  2. In a medium bowl, mix 3 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

  3. Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

  4. Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, rosemary, and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

  5. Serve chicken topped with mushrooms.

4 servings

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