Balsamic Chicken with Mushrooms

By lindybug

1 serving= 3 pts

When I made this I served it with some brown rice and I added alittle extra chicken broth b/c I wanted some extra sauce to put over rice. I also put extra mushrooms. Next time I would put the chicken back in as sauce is thickening b/c by the time I was ready to serve it was a bit cold.

For a different flair: substitute dry white wine for the chicken broth, then sprinkle a few spoonfuls of chopped sun dried tomatoes with the mushrooms.

Ingredients

• 2 tsp vegetable oil
• 3 Tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 1 large garlic clove, crushed
• 1 lb uncooked boneless, skinless chicken breast, four 4-oz pieces
• 2 cups mushrooms, small, halved
• 1/3 cup canned chicken broth
• 1/4 tsp dried thyme, crushed

Preparation

Step 1

1. In a nonstick skillet heat 1 tsp of oil.

2. In a medium bowl, mix 2 Tbsps of vinegar, the mustard and garlic. Add chicken and turn to coat.

3. Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

4. Heat remaining tsp of oil in skillet. Saute mushrooms for 1 minute. Add broth, thyme and remaining Tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.