INGREDIENTS

-2 tsp vegetable oil
-3 Tbsp balsamic vinegar
-2 tsp Dijon mustard
-1 large garlic clove, crushed
-1 pound uncooked boneless, skinless chicken breast, four -4-oz pieces
-2 cup mushroom, small, halved
-1/3 cup canned chicken broth
-1/4 tsp dried thyme, crumbled

INSTRUCTIONS

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

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

3. Transfer chicken and marinade to skillet.

4. Sauté chicken until cooked through, about 3 minutes on each side.

5. Transfer chicken to a platter and keep warm.

6. Heat remaining teaspoon of oil in skillet.

7. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar.

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


Serve chicken topped with mushrooms.