Lunch: Budget-Friendly Braised Chicken Thighs with Mushrooms

Budget-Friendly Braised Chicken Thighs with Mushrooms, Nov/Dec 2013

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs
1 teaspoon trans-fat free margarine
½ onion, finely diced
8 ounce package sliced mushrooms
3 tablespoons balsamic vinegar
1 ½ cup low sodium, fat free chicken broth

Instructions

Heat oil in a large Dutch oven over medium-high heat.
Add chicken thighs and sauté for 3 minutes per side. Remove from pan and set aside.
Add margarine to pan and melt. Add onion and sauté for 2 minutes. Add mushrooms and sauté for 3-5 minutes until liquid is released; stirring frequently.
Add balsamic vinegar to pan and cook with mushrooms for 1 minute. Add chicken thighs back to pan and place mushrooms on top of chicken. Pour chicken broth into pan.
Bring the chicken broth to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 25 minutes.
Recipe Cost: $7.82
Side Suggestion: Heat up your favorite frozen vegetable medley and serve alongside chicken. You could also add 1/3 cup brown rice to your meal.
MAKE IT GLUTEN-FREE: Make sure to buy gluten-free chicken broth and confirm all other ingredients are gluten-free and this dish can be made gluten-free.

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