Today I propose a flavorful dish that I hope you will appreciate as much as I did: chicken and champignons. It’s easy to prepare and truly unique, as well as very tasty. A dish that slightly reminds you of the Orient thanks to the blend of balsamic vinegar and soy sauce used for flavoring. I’m sure you won’t be disappointed.

Other chicken breast recipes that might interest you:

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Stove, Oven
Cuisine: Italian
Seasonality: Fall, Winter and Spring

Ingredients for Chicken and Champignons

1.76 lbs chicken breast
1.54 lbs champignon mushrooms
1.7 oz balsamic vinegar
1.7 oz soy sauce
2 tbsps extra virgin olive oil
1 clove garlic
A few sprigs thyme
black pepper

Tools

1 Jar
1 Bowl
1 Baking tray
Parchment paper
1 Pan

Preparation of Chicken and Champignons

Clean the champignon mushrooms, removing the earthy end of the stem, then quickly rinse them under running water and pat dry with kitchen paper. I know they shouldn’t be washed but simply wiped with a damp cloth, but I can’t help myself. I always rinse them very quickly. So, decide how to proceed according to your habits.
Keep small and medium-sized mushrooms whole and cut the larger ones in half, then transfer them to a large bowl.
Pour the balsamic vinegar, soy sauce, oil, a generous grind of black pepper, and a garlic clove previously peeled, deveined, and chopped into a jar. Close the jar and shake it vigorously to emulsify all the ingredients perfectly.
Pour this emulsion over the mushrooms, add a few sprigs of thyme, and mix well until everything is perfectly seasoned. Cover and let it marinate for half an hour, stirring occasionally.
Meanwhile, cut the chicken breast into bite-sized pieces.
After the mushrooms have rested, transfer them with their liquid to a baking tray lined with parchment paper and bake in a preheated static oven at 392°F for 20 minutes.
Meanwhile, heat a few tablespoons of oil in a pan and brown the chicken pieces until they are well golden.
Finally, add the chicken pieces to the mushrooms, give a good stir, and continue cooking for another 10 minutes still at 392°F.
Remove the chicken and champignons from the oven and serve immediately while hot. Enjoy! Paola.
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