"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

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.

Jane Griffith
Added: Sunday, June 15, 2008


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

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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