2 tsp vegetable oil
3 tbsp balsamic vinegar
2 tsp dijon mustard
1 large garlic clove, crushed
1 pound boneless, skinless chicken breasts (four 4 oz pieces)
2 cups mushrooms, small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme
Heat 1 tsp of oil in a nonstick skillet.
In a medium bowl, mix 2 tbsp vinegar, mustard, and garlic. Add chicken and turn to coat. 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.
Heat remaining tsp of oil in the skillet. Saute mushrooms for one minute. Add broth, thyme, and remaining tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about two minutes longer.
Serve chicken topped with mushrooms.
Points Plus: 4