Directions:
- Heat margarine and oile in non stick skillet.
- Add onion and saute for at least 1 minute.
- Cover and cook for 3 minutes.
- Uncover and cook for 2 minutes more until all liquid has evaporated and add garlic. Saute for 1 minute.
- Move onion and garlic to bowl for later.
- Add the chicken breasts to the skillet and brown on both sides.
- Remove chicken to the bwl with the onions and garlic.
- Pour the balsamic vingear in the skillet and scrape up any bits from the bottom of the pan.
- Raise heat and reduce by half.
- Add the chicken stock and reduce again.
- Return the chicken and onions to the pan.
- Add mushrooms and cook until chicken is done all the way through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.19 Kcal (1579 kJ) | ||
| Calories from fat | 126.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 22% | |
|---|---|---|---|
| Cholesterol | 141.04mg | 47% | |
| Sodium | 859.67mg | 36% | |
| Potassium | 991.29mg | 21% | |
| Total Carbs | 12.52g | 4% | |
| Sugars | 8.23g | 33% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 51.07g | 102% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.68 Kcal (375 kJ) | ||
| Calories from fat | 30.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 22% | |
|---|---|---|---|
| Cholesterol | 33.53mg | 47% | |
| Sodium | 204.39mg | 36% | |
| Potassium | 235.68mg | 21% | |
| Total Carbs | 2.98g | 4% | |
| Sugars | 1.96g | 33% | |
| Dietary Fiber | 0.27g | 5% | |
| Protein | 12.14g | 102% | |
| Vitamin C | 0.8mg | 6% | |
| Iron | 0.2mg | 5% | |
| Calcium | 7.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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