Balsamic Chicken w/Mushrooms - YUMMY!

This was, I kid you not, one of THE best chicken dishes I've ever eaten (courtesy of my honey :) I highly recommend you try this - you won't regret it!

Course: main meals PointsPlus™ Value: 4 Servings: 4 Preparation Time: 10 min Cooking Time: 10 min Level of Difficulty: Easy

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

Instructions

• 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.