Chicken Breasts, Mushroom Pan Sauce; roses

I recently got my vinegars out for the summer salad season.

I try to use them up at the end of the season, but the bottles that still have some left get put in the bottom of the pantry cupboard for the winter. When I take them out I strain the vinegar, wash the bottles, and put the vinegar back in.

The empty bottles from the year before just get filled.

I have, normally, Balsamic, White Balsamic, Sherry, White Wine Tarragon, Cider, and Red Wine Shallot vinegars.

Yes, I use them all.

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Chicken Breasts, Mushroom Pan Sauce

I used Red Wine & Shallot vinegar in this but regular red wine, cider, or Balsamic would all work for this tangy pan sauce.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Method: Skillet


  • 2 chicken breasts,  (12oz, 360gr total weight), boneless, skinless, cut in half
  • 4oz (120gr) mushrooms, sliced
  • 4 medium shallots, chopped
  • 2 tsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 3 tbs red wine vinegar
  • 3 tbs chicken broth
  • 2 tbs tomato paste
  • 1 tsp soy sauce


  • Heat oil in medium skillet.
  • Add chicken breasts and brown on both sides, about 10 minutes total.
  • Remove and cover to keep warm.
  • Add mushrooms, shallots, chili powder, paprika and sauté 5 minutes.
  • Add vinegar, broth, tomato paste, soy sauce to mushrooms, stir to combine and scrape up any browned bits.
  • Return chicken to pan, turn heat to low and simmer 5 – 10 minutes, until chicken is cooked through, basting a few times with the pan sauce.


The chicken breasts were large so I only used 1 1/2 – I froze the other half for use later or just to thaw and add to the grill for sandwiches.
I used light (low sodium) soy sauce.


  • Serving Size: 1/2 recipe
  • Calories: 296
  • Sugar: 5.1 g
  • Sodium: 271.6 mg
  • Fat: 9.6 g
  • Saturated Fat: 1.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 9.5 g
  • Fiber: 2.3 g
  • Protein: 41.7 g
  • Cholesterol: 124.6 mg

Keywords: chicken breasts, mushroom, vinegar pan sauce

Chicken with Mushroom Vinegar Sauce

Prefer Balsamic? Balsamic Chicken Breasts

The roses have been beautiful this year.

Not ours, necessarily.

I prefer roses that have a wonderful scent – and I’m clueless as to how to care for them.

I really can’t be bothered with growing stuff I can’t eat.

But I do appreciate the efforts of others.

I’m told the horses appreciate these, too.

4 thoughts on “Chicken Breasts, Mushroom Pan Sauce; roses”

  1. The climbers are gorgeous! I’m surprised the horses would go for them. Most climbers are very thorny. Mine are. They’re doing well this year, but we’ll see how well they continue. We’re in a drought now and it’s going to continue for at least another week. Grayling is seeing what may be turning into a massive wildfire, they’re still trying to control it, and Michigan as a whole is under and complete burn ban, but you know no one is going to pay attention to any of that!

    I’m going to be making this recipe this week. I went to the meat market and bought ten pounds of chicken thighs and I think this will work well with them. 🙂

    • They are thorny but my friend tells me the horses just carefully pluck the flowers and leaves. If you look – you can see the vines next to the horse door are plucked lol.
      They also love figs and, she says, get rather hard to control when all the fig trees along the road are producing….

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