Cheesy Chicken Enchilada Quinoa Casserole
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Chicken Breasts with Red Onions and Thyme
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 skinless, boneless chicken breast halves
- Salt and freshly ground pepper
- 2 large portobello mushrooms, stemmed, black gills cut off, caps sliced 1/4 inch thick
- 1 medium red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/4 cup white wine vinegar
- 1/2 cup chicken stock or low-sodium broth
- 1 teaspoon chopped thyme
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