Balsamic Dijon Chicken with Quinoa & Mushrooms By: Chop Secrets Cuisine American Course Dinner, Lunch, Main Course Difficulty Easy Duration 30-60 min Diet Egg Free Cooking Technique Sauté Keywords 30-60 min, 4 servings, american, balsamic vinegar, chicken breasts, chicken broth, Chop Secrets, contributed, cook 40 min, cremini or baby bella mushrooms, dijon mustard, dinner, easy, egg free, kosher salt, lunch, main course, olive oil, pepper, prep 5 min, quinoa, quinoa recipe, sauté, shallots, zest plus recipes Prep Time 5 min Cook Time 40 min Servings 4 servings Ingredients 1/3 cup balsamic vinegar1 tbsp Dijon mustard1/2 tsp kosher salt1/4 tsp pepper4 6 oz chicken breasts1 tbsp olive oil2 shallots8 oz cremini or baby bella mushrooms1 cup quinoa2 cups chicken broth Instructions In a zip-top bag, combine Marinade Mixture ingredients. Add chicken and toss gently to coat. Refrigerate until ready to use. Using the display panel, press the SAUTE program, adjust to HI, then press START. Add olive oil to the pot. When oil is hot, add shallots. Cook and stir 3 minutes until starting to soften. Add mushrooms and cook and stir 5 minutes. Add quinoa and cook and stir 3 minutes more. Stir in broth, then lay chicken breasts on top in an even layer. Discard remaining marinade. Press CANCEL. Close the lid. Using the display panel press the QUINOA Smart Program, then press START. When the Smart Program completes, press CANCEL. Press the lid release on the lid handle down, then carefully open the lid. Use a meat thermometer to ensure the chicken has reached 165 degrees. Season quinoa to taste. Serve the chicken warm on a bed of mushroom quinoa. Previous Next