Garlic Chicken with Caramelized Mushrooms and Onion

 

Garlic Chicken with Caramelized Mushrooms and Onion
Garlic Chicken with Caramelized Mushrooms and Onion

Garlic Chicken with Caramelized Mushrooms and Onion

 

3 tbsp butter

8 oz sliced mushrooms

1 large sweet onion, thinly sliced

8 oz boneless skinless chicken breast, cubed

6 cloves garlic, minced (2 tbsp)

2 tbsp soy sauce

¼ cup brown sugar

2 tbsp balsamic vinegar

1 cup cubed boiled potatoes (1 medium-sized), hot

 

Mix garlic, soy sauce, brown sugar and vinegar in a small bowl. Set aside

Place butter, onion, and mushrooms in a skillet over medium-low heat. Cook until liquid from mushrooms is absorbed and vegetables are caramelized, about one hour. Stir occasionally.

Turn heat up to medium and add sauce. Bring to simmer and add chicken. Cook, stirring frequently, until chicken is cooked through and the sauce has thickened, 5-7 minutes.

Serve over fork mashed boiled potato.

2 servings, 530 calories per serving

 

 

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8 Replies to “Garlic Chicken with Caramelized Mushrooms and Onion”

  1. Hello there!
    I was able to try this recipe and i can say it was delicious! I do not like mushrooms so I didn’t include it and i know that alters the flavor but altered or not it was still very tasty and I will be doing it again.

    1. The beauty of cooking from scratch is that you can adjust the ingredients however you want! I do it all the time, depending on what I have on hand as well as what I like or don’t like. I’m so happy you enjoyed it. Thank you for letting me know!

  2. Hey,

    Great article and thank you for sharing the recipe this meal, it sounds lovely.

    I’ll give this a try and let you know how I did and how it tasted. If I have any issues or questions along the way then I will let you know.

    Thanks again for sharing and keep up the great work on your site.

    All the best,

    Tom

  3. This sounds amazing.

    I may seriously try this TONIGHT!

    One question: it says to “Place butter, onion, and mushrooms in skillet over medium low heat. Cook until liquid from mushrooms is absorbed and vegetables are caramelized, about one hour…” Does this dry up that liquid before an hour is up?

    In any event, will try this for sure. Thanks!

    1. Cooking over a lower heat will allow the mushrooms to release their liquid so that it can be evaporated, resulting in caramelization.  While it took an hour when I did it, there are a number of factors at play.  The type and hydration of the mushrooms will definitely make a difference.  The other factor would be the type of cooktop you use.  Induction, electric and gas all offer a slightly different experience so I would suggest that you keep an eye on your dish the first time you cook it!

  4. Ummmm Who’s Hungry? well me now! hahaha

    this looks absolutely amazing. I will have to try this. My mouth is literally watering from this picture, and those potato’s… I’m putting in a grocery order today! I will definitely be making  this in the near future. Awesome recipe! I’ll let you know how it turns out.

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