Chicken glorious chicken! I am not a fan of chicken generally. It’s as flavorless as a meat can be without added amazingness in the form of aromatics and flavor boosters. I love balsamic vinegar, though, and garlic is a must, if for no other reason than to keep the sparkly vampires at bay.



Tip: Crispy snap peas are an amazing addition to this dish. The cool crispness of the peas works wonderfully with the moody, earthy flavors of the mushrooms and vinegar. Green beans are another perfect addition.

This recipe freaked me out a little so I took only one picture of the process (I am sorry for I am lame). I get so caught up in trying to do things the right way that I’m lost in taking notes and moving to the next step. I am such a spaz!

Tip: Since balsamic vinegar is not Atkins Induction Friendly (it contains a scant amount of sugar), neither is this recipe. It still clocks in at a low 2.9 carbohydrates.

Tip: Don’t add a gum or thickener to the sauce. It reduces on its own.

I was ‘sleepless in Denver’ last night, so excuse me while I take some liberties with this post. Things that normally don’t make me laugh are totally cracking me up at this moment. Lack of sleep has the same effect on me that alcohol used to in college: I think everything is 10 times funnier than it probably is.

Tip: Need to cover a lidless pan on the stove top? Use a cookie sheet, but be careful to use an oven mitt when handling the makeshift pan cover. It heats up faster than you’d think.

The flavor? Surprisingly mild for the balsamic and the garlic, but if you cut the chicken and get mushrooms and sauce in each bite, you’ll love life with your chicken just that bit more.

Balsamic Chicken with Mushrooms

4 large chicken breasts

4 Tbsp coconut flour

1/4 tsp organic sea salt

1/4 tsp fresh-milled black pepper

2 cups sliced, fresh mushrooms

2 Tbsp balsamic vinegar

2 Tbsp olive oil

6 cloves garlic, minced

1 tsp thyme

1 cup organic chicken broth

Rinse breasts and pat dry. Now do the same with the chicken. (Ha ha ha!)

On a cutting board, remove and discard the membranes. Slice chicken lengthwise into 3 strips. Dredge in coconut flour mixed with salt and pepper.

Heat the oil in a 12″ skillet on the stove over medium heat. Cook garlic until caramelized, about 1 minute. Remove the garlic to a bowl. Add the chicken to the pan. Fry for 3 minutes on each side, first on the top and the bottom, and then on each side. Add mushrooms, garlic, thyme, balsamic vinegar and chicken broth. Cook, covered, for 10 minutes. Remove chicken from the pan and keep covered with foil until serving. Cook the sauce until reduced, uncovered, for 5-10 more minutes. Serve over chicken.

Makes 6 servings (2 strips each plus mushrooms and sauce).

Nutritional information: Calories: 351, Carbohydrates: 3.4 g, Fiber: .5 g, Net Carbohydrates: 2.9 g, Protein: 45 g, Fat: 16 g

Here served up with lettuce for a summer salad bit of pep.