Balsamic Chicken and Mushrooms

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Ingredients

• 2 teaspoons vegetable oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 clove garlic, minced (or more!)
• 4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
• 2 cups small mushrooms, halved,or quartered if using larger mushrooms
• 1 ⁄3 cup chicken broth or 1⁄3 cup white wine
• 1 ⁄4 teaspoon dried thyme leaves, crumbled

Details

Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from food.com

Preparation

Step 1

In a nonstick skillet, heat 1 teaspoon of the oil.

In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.

Add the chicken and coat both sides with the mixture.

Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.

Transfer to a plate and keep warm.

In the skillet, heat the remaining teaspoon of oil.

Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.

Cook stirring until the mushrooms are deep brown, about 2 minutes longer.

Serve the chicken, topped with the mushrooms.