Balsamic Chicken with Mushrooms

By deedavis

For a different flair, substitute dry white wine for the chicken broth, then sprinkle on 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 clove(s) garlic clove(s), crushed (medium)
• 1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
• 2 cup(s) mushroom(s), small, halved
• 1/3 cup(s) canned chicken broth
• 1/4 tsp dried thyme, crumbled

Preparation

Step 1

In a nonstick skillet, heat 1 teaspoon of oil.


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


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


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


Serve chicken topped with mushrooms.