White Balsamic Chicken and Mushrooms Recipe

INGREDIENTS

For the Balsamic Chicken and Mushrooms:

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon plus 2 teaspoons kosher salt, divided
• 3 teaspoons black pepper, divided
• 1 tablespoon Italian seasoning
• ¼ cup all-purpose flour
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 pound cremini mushroom caps, cleaned and sliced
• ½ cup dry white wine
• 1 ¼ cup white balsamic vinegar
• ¼ cup water
• 1 medium sweet yellow onion, sliced into strips
• 1 medium red bell pepper, cut into strips
• 1 medium head of fennel, cut into strips
• 6 fresh sage leaves, roughly chopped
• Fresh chopped parsley for garnish (optional)

For the Rice and Quinoa:

• 1 cup jasmine rice, rinsed thoroughly
• ½ cup tri-colored quinoa
• 2 cups water
• 1 teaspoon kosher salt
• 1 teaspoon olive oil

For Serving

• 4 brioche buns
• Shredded iceberg lettuce
• Sliced tomato
• Sliced white onion

INSTRUCTIONS

1. Season the chicken pieces with 1 tablespoon kosher salt, 2 teaspoons of the pepper, and the Italian seasoning. In a bowl, add the seasoned chicken to the flour and coat thoroughly.
2. In a large pan over medium-high to high heat, heat 2 tablespoons of the olive oil. Add the seasoned floured chicken and sauté for several minutes, stirring often, until you see some browning. Add the remaining olive oil and butter, then add the mushrooms and remaining flour from the bowl (if there is any). Coat the mushrooms with the oil and butter as much as possible, add the remaining salt and the last teaspoon of pepper and cook for about 3 to 4 minutes.
3. Add the wine and deglaze the pan scraping the bottom with a wooden spoon. Cook for about 3 to 4 minutes on medium-high to high heat, letting the mushrooms soften. Turn the heat to medium and add the white balsamic vinegar and water. Stir to incorporate.
4. Add the onion, pepper, fennel, and sage and stir to incorporate over medium-high heat. Bring to a boil, then cover and turn heat down to low and simmer for 30 minutes, stirring once or twice.
5. Once the chicken has cooked for 30 minutes, remove the lid, stir and let cook for 5 more minutes. Serve the chicken and mushrooms with some of the sauce over the rice and quinoa mix. Garnish with the parsley if desired.
6. When there are about 12 minutes left for the chicken, start the rice. Add all ingredients to a saucepan and bring to a boil. Stir well, cover and turn the heat to the lowest setting. When the chicken timer is done, check the rice to make sure it is just tender. If done, remove from the heat, stir, and set aside, covered.
7. Serve chicken over grains and enjoy.