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Categories:
chicken breasts fresh button mushroom balsamic vinegar hearts broccoli garlic onion olive oil sweet paprika brown sugar salt ground ginger water
Viewed: 43 - Published at: 9 years agoIngredients
- 4 individual portions boneless skinless chicken breasts
- 1 lb fresh button mushroom, cleaned
- 18 cup balsamic vinegar
- 1 (14 ounce) can artichoke hearts (about 8 hearts)
- 12 lb fresh broccoli (defrost if frozen) or 12 lb frozen broccoli (defrost if frozen)
- 2 garlic cloves
- 1 large onion, peeled
- 4 tablespoons olive oil
- 1 teaspoon sweet paprika
- 2 tablespoons brown sugar
- salt and pepper, to taste
- 1 dash ground ginger
- 12 cup water
Method
- Season the chicken breasts with salt and pepper.
- You can pound them flat or leave them thick, as you prefer.
- Heat 2 tablespoons of olive oil in a Teflon skillet, and sear the breasts, 4 minutes on each side, until cooked through.
- If you leave the chicken breasts thick this may take a little longer.
- Remove the cooked breasts from the pan and keep warm.
- Chop the broccoli into small florets.
- Coarsely chop the onions and mince the garlic.
- Cut the mushrooms into quarters.
- If they are small you can cut them into halves.
- Coarsely chop the artichoke hearts.
- Heat the remaining 2 tablespoons of oil.
- Add the onions and saute until slightly softened and golden.
- Add the rest of the chopped vegetables and the garlic.
- Stir fry together for about 8 minutes.
- Add the balsamic vinegar, paprika, ginger, brown sugar, more salt and pepper to taste, and the water.
- Bring to a boil, lower the heat and cook and reduce the liquid, about 10 minutes altogether.
- Place each chicken breast on a plate and top with the vegetables.
- Serve with plain rice and a green salad.
