If you’re like me, I’m constantly searching online trying to find new dinner recipes. We often get stuck in a rut eating the same food over and over. There is absolutely nothing wrong with it since we eat really well, but I like to change things up. My husband could eat spaghetti every single night of the week and be completely happy. Thankfully, he isn’t too picky and likes a large variety of food which makes meal planning easy.
If I’m cooking on the stove, we always use our cast iron skillet. We own a few different sized skillets because we use them so often. My favorite part of every meal is the vegetables and my husband’s favorite part of the meals is the meat so I always try to cook a meal that has a well balance of both. We’ve been eating a smothered balsamic mushroom grilled chicken dish that is so tasty and filling that I had to share it with you.
Smothered Balsamic Mushroom Grilled Chicken Recipe
- 4 Boneless chicken breasts
- 3 cups Zucchini and squash sliced
- 2 cups Mushrooms
- 4 Tbsp of Balsamic Vinegar
- 4 Tbsp of Balsamic Vinegar
- Salt and pepper
- 3 tbsp. Olive oil for the chicken and 2 tbsp. for the vegetables
- Using a large cast iron pan ( or skillet ) add your olive oil and turn your heat on to high
- Add your chicken to your cast iron pan turning your chicken every 8 minutes for evenly cooking. Cook for 16 minutes
- Sprinkle with salt and pepper to taste
- Remove the chicken from the pan and set to the side
- Now add your your 2 tbsp. of olive oil to the cast iron pan and add your vegetables ( not mushrooms )
- Season your vegetables with salt and pepper cook for 10 minutes staring often
- Add your Mushrooms and your Balsamic vinegar cook until the mushrooms are tender
- Place your chicken back in your cast iron
- Now using a spoon scoop some of the mushrooms and place on top of the chicken
- Drizzle some more balsamic vinegar of the chicken and mushrooms
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