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Tangy Balsamic Baked Chicken and Mushrooms Recipe

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This recipe for Tangy Balsamic Baked Chicken and Mushrooms, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Griffith
Added: Sunday, June 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. balsamic vinegar
2 T. brown or Dijon mustard
2 T. lemon juice
2 T. olive oil
1 clove garlic
pinch salt and pepper
2 to 4 chicken breasts
1/2 to 1 onion, sliced thickly
6-10 mushrooms, sliced

Directions:
Directions:
1. Combine first 6 ingredients, then pour over chicken breasts and marinate for 1 hour to 1 day.
2. Preheat oven to 375.
3. Arrange the sliced onions in the bottom of a large baking dish, then place the chicken on top.
4. Toss the mushrooms in the marinade until coated, then put on top of the chicken.
5. Bake 40 minutes to 1 hour, depending on the thickness of the chicken (check the center with a fork and knife).
You can also put quartered red potatoes, zucchini, or summer squash around the edge of the pan to make a complete meal in one pan.

 

 

 

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