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Balsamic Chicken with Mushrooms & Cabbage – New & Improved – featuring a $100 giveaway

Have you seen the USDA's new food suggestions? They center around a plate, with a back-to-basics portion suggestion. My Plate FDA Guidelines The USDA now suggests that half of every meal be made up of fruits and vegetables. One quarter should be protein and one quarter should be grains, preferably whole grains. And the meal should be accompanied by a low fat milk or soy milk beverage. Isn't that simple? I love this concept.

The Recipe

Country Crock challenged me to overhaul one of my family's favorite meals to fit the new My Plate guidelines. Our Balsamic Chicken with Mushrooms recipe is definitely one of our favorites; we eat it several times every month. Here's how we updated it: balsamic-chicken-with-cabbage-and-mushrooms

Print Recipe
Balsamic Chicken with Mushrooms & Cabbage - New & Improved - featuring a $100 giveaway
balsamic-chicken-with-cabbage-and-mushrooms
Servings
Ingredients
Servings
Ingredients
balsamic-chicken-with-cabbage-and-mushrooms
Instructions
  1. Melt 2 tablespoons of Shedd's Spread Country Crock Light Spread in a large skillet.
  2. In a medium bowl, mix 2 tablespoons of vinegar, mustard, and garlic.
  3. Add chicken and turn to coat.
  4. Transfer chicken and marinade to skillet.
  5. Saute chicken until cooked through, about 3 minutes on each side.
  6. Transfer chicken to a platter and keep warm.
  7. Prepare linguine according to package directions.
  8. Melt remaining teaspoon of Shedd's Spread Country Crock Light Spread in the same skillet.
  9. Saute onions and peppers for a few minutes, until they begin to soften.
  10. Add the cabbage and saute for one minute.
  11. Add mushrooms and saute for an additional minute.
  12. Add broth, thyme, and remaining 4 tablespoons of vinegar.
  13. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes.
  14. To serve, place a small chicken breast (or a half of a breast) on the plate. Add an equal amount of whole wheat linguine. Top the linguine with veggies, and spoon some of the balsamic sauce (now called a reduction because you cooked some of the water out of it) over the chicken, noodles, and vegetables.
Recipe Notes

*If your chicken breasts are very thick, cut them in half lengthwise. They cook quicker and turn out much juicier if they are thinner.

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Our Thoughts

I think this version of Balsamic Chicken with Mushrooms is even better than the original. Joe thought so, too. Allie will eat anything that's on my plate, so she agrees, too. Grace, on the other hand, is not enthused. She announced – before she saw her plate – that she didn't like it. I'm not sure when she became so picky. Alas, she doesn't like mushrooms. She doesn't like onions. She doesn't like cabbage or green peppers. We're working on that. She does like linguine, especially if it's topped with a little Shedd's Spread Country Crock Light Spread. She also enjoyed the glass of milk that accompanied the meal. On the other hand, a glass of milk accompanies every single meal Grace eats, so that was not unusual.

Share Your Story – $100 Gift Card Giveaway

BlogHer is giving away a $100 Cooking.com gift card to one lucky Feels Like Home reader. (US residents only, must be 18 or older to enter. No duplicate comments.) Sweepstakes prompt: What do you think about the recipe? Try it at home and tell me about it in a comment. Entry Rules: No duplicate comments. You may receive (2) total entries by selecting from the following entry methods:

  •  Leave a comment in response to the sweepstakes prompt on this post
  • Tweet about this promotion and leave the URL to that tweet in a comment on this post
  • Blog about this promotion and leave the URL to that post in a comment on this post
  • For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected. The Official Rules are available here. Enter from September 2 to September 30th.

This post is sponsored by BlogHer and Shedd's Spread Country Crock.

© 2011 – 2018, Tara Ziegmont. All rights reserved.

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86 thoughts on “Balsamic Chicken with Mushrooms & Cabbage – New & Improved – featuring a $100 giveaway”

  1. This looks really good. I know my husband and myself would love this recipe but I know my children wouldn’t as they don’t like mushrooms or chicken.

  2. This sounds sooooo good. Not too sure about the cabbage, but I love anything balsamic, so I’ll file this recipe away for future use. (Already did, actually, a few days ago. Totally missed that this was a giveaway post! Eeek!)

  3. I thank you so much! I made this 2 hours ago to rave reviews!! I omitted the peppers per my husband who has a strong dislike of any pepper:) I printed it out and am going to make it again next week.

  4. The recipe looks wonderful. I love that it uses cabbage. I see it at the Farmer’s Market and I’m never sure what to do with it. Can’t wait to try this!

  5. This looks like a GREAT new way for me to use some of the fresh cabbage out of our garden this year! Chicken is the family favorite and I’m always trying to find new ways to squeeze in more veggies! Thanks!

  6. WOW! This looks so good. And it offers a great combination of veggies. I’m missing cabbage in our house, but tomorrow night, this is what’s for dinner! Thanks!

  7. I have to tell you, I’m not a huge cabbage fan but this looks good enough to try! Next time I go to the market I will certainly be picking up what I need to try this. Thanks for the recipe!

  8. This looks delicious! Unfortunately, I doubt I will make it for my family anytime soon. My husband doesn’t like cabbage and my kids don’t eat mushrooms. I appreciate you sharing the recipe, tho, because it has given me some good ideas.

  9. I’M GOING TO LEAVE THIS ONE UP TO MY MAN. WE’VE ATE SOMETHING SIMILAR & I WAS PRETTY IMPRESSED. IT’S RESTAURANT QUALITY AT HOME!

  10. I will definitely try this, but since I don’t eat meat, I will use tofu instead of chicken. I love anything with mushrooms, and the cabbage and peppers sound yummy too.

  11. I haven’t tried your recipe (we are mushroom haters in this family) but I do use Country Crock instead of butter in my hash brown casserole – yummy. I’m lucky and my kids eat lots of veggies raw or just plain steamed.

  12. I normally am not too big on cabbage. However this sounds pretty good… I guess you could sub it for something else, maybe thinly sliced zucchini ?

  13. My husband and I would absolutely love this recipe! I’ve got a cabbage sitting in my fridge, wondering what to do with it. Nice, I know what’s for dinner tonight!

  14. Your recipe here is making my mouth water. I have got to try it. Wow! Thanks for the giveaway and the recipe!

    gmissycat at yahoo dot com

  15. this recipe sounds yummy and hearty… great for a fall or winter day.. the only thing I might change is to use halved baby brussel sprouts instead of the cabbage… and to use the mini penne or angel hair instead of the linguine. thank you for the recipe and the great giveaway!
    Cathy B
    pbprojecthope at yahoo dot com

  16. This looks like something my husband would like and I plan to make it. I probably wouldn’t put as much mushrooms, and would omit the hot pepper.

  17. I’m in the process of working on my family with the veggie eating so we’re not quite ready for this yet. LOl. I’m still hiding things at this point. I’m hoping to soon be able to break the news that they’ve been eating them all along and liked them, then we’ll give it a shot for sure.

    lewalk(at)hotmail(dot)com

  18. I like all the ingredients except for the pepper. I’ll just make it without that and I’m sure it will be delicious.
    Thanks for the contest.

  19. Love the chicken w/ the cabbage & pasta…but would add more colorful veggies or change things around a bit to make it look more appealing to the eye. 🙂 creedamy [at] yahoo[dot] com

  20. I think this recipe sounds wonderful! I have not tried it, but will I know. I will only have to substitute tofu or seitan for the chicken and the chicken broth with veggie broth since we are vegetarians. yummers!

  21. I have been looking for a new/good way to use cabbage in my recipes. This is terrific. I admit I tweaked the spices a bit but it turned out beautifully. So far yours is the best tasting recipe I have tried for this giveaway. Thanks! 🙂

  22. Your recipe looks so yummy! I’m sure I’m the only one that would eat it though…my family is not a fan of cabbage or mushrooms which makes me question whether they are of my loins.

  23. I can tell you that there is no way my family would eat that recipe… not because it isn’t good, but because of the mushrooms. I am sure I could just substitute another veggie like broccoli and it would go over much better.

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