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Mushroom Bruschetta Chicken





1 lb Mixed fresh mushrooms , coasely chopped


1 Onion, finely chopped



1/2 Cup of red wine



1/4 Cup Balsamic Vinegar and olive oil mixed


1 Clove garlic, minced


1 tsp chopped fresh thyme


4 small boneless skinless chicken brests or thighs


1/2 Cup shredded mozzerella cheese





Cook mushrooms, onions and red wine in large skillet on medium-high heat for 10 minutes., stirring occasionally.


Add balsamic vinegar and olive oil mixture and thyme, cook 5 to 67 minutes or until mushrooms are tender, stirring frequently. Transfer to bowl; cover to keep warm.


Add chicken to skillet: Cook 5 minutes on each side or until done.


Top chicken with mushroom and cheese; cover and cook 2 mnutes or untile cheese is melted.


Add quinoa and asparagus for side options.

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