Balsamic Chicken Tenders with Mushrooms and Onions
So simple and so packed with flavor! This main course doesn't require any special tricks to make is gluten free and if you are not GF you will enjoy it anyway. The ingredients are basic, and you may even have it all on hand. If you don't have tenders you can take chicken breasts, pound them flat and then cut them into a few one inch tenders.
I made this for my husband and I while down the Jersey shore and served it with a side salad dressed with a homemade lemon Dijon vinaigrette and some early white corn on the cob which was surprisingly sweet.
Ingredients
- chicken tenders - 6-8 boneless, skinless
- yellow onion - 1 medium, sliced
- mushrooms - 8 oz., sliced thick
- olive oil - 3 Tbsp, divided
- balsamic vinegar - 1 1/2 Tbsp
- basil or oregano - 1/4 tsp dried or 1 Tbsp chopped fresh
- salt and pepper - to taste
Instructions
- Heat a large saute pan with 1 1/2 Tbsp of olive oil over medium heat
- Pat chicken dry and season with salt and pepper, add to hot pan
- Cook chicken on 3-4 minutes on each side then remove from pan to rest
- Add remaining 1 1/2-2 Tbsp of olive oil to pan used for chicken and add onions and saute for about 3-4 minutes
- Add mushrooms and saute for another 3-4 minutes then add chicken and balsamic to pan and stir while balsamic gets absorbed by mushrooms and thickens a bit
- Add herbs and stir
- Salt and pepper to taste
- Plate 3-4 tenders on each plate and dress with veggies and sauce
