4 Skinless Boneless Chicken Breast Halves
1 Small onion
1 Clove garlic — Small Clove
1 Tsp vegetable oil — *Note
1/3 Cup Nonfat Vegetarian Broth — Beef Flavor, **Note
1/2 Lb. mushrooms — ***Note
5 Tbsp capers
1 Tbsp tomato paste
3 Tbsp balsamic vinegar
*NOTE: Original recipe used 3 T oil **NOTE: Original recipe used regular beef broth ***NOTE: Original recipe didn’t state what type of mushrooms they recommended so I used Portabello.
Saute chicken breasts in a skillet with oil for five minutes, until browned. Add chopped onion, chopped mushrooms, and crushed garlic to pan, and continue cooking for another 5 minutes Add vinegar and stir, then add broth, tomato paste, and capers. Bring to a boil, cover, and simmer for five minutes.
This was absolutely fabulous!! I also plan on just making the topping and using it on baked potatoes or grains…I think it would be wonderful.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>