Ingredients
- 2 tsp vegetable oil
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 large garlic clove, crushed
- 1 pound boneless, skinless chicken breast, four 4 oz pieces
- 2 cup mushrooms, small, halved
- 1/3 cup chicken broth
- 1/4 tsp dried thyme, crumbled
Directions
- 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.
Serves | 4
POINTS per serving | 4
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