Balsamic Chicken with Mushrooms


  • 2tspvegetable oil
  • 3Tbspbalsamic vinegar
  • 2tspDijon mustard
  • 1clove(s)garlic clove(s), crushed
  • 1pound(s)uncooked boneless skinless chicken breast(s), four 4-oz pieces
  • 2cup(s)fresh mushroom(s), small, halved
  • 13cup(s)canned chicken broth
  • 14tspdried thyme, crumbled

    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.


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