Balsamic Chicken & Mushrooms


Servings: 4
  • 2 teaspoons vegetable oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced (or more!)
  • 4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
  • 2 cups small mushrooms, halved,or quartered if using larger mushrooms
  • 1⁄3 cup chicken broth or 1⁄3 cup white wine
  • 1⁄4 teaspoon dried thyme leaves, crumbled
  • In a nonstick skillet, heat 1 teaspoon of the oil.
  • In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
  • Add the chicken and coat both sides with the mixture.
  • Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
  • Transfer to a plate and keep warm.
  • In the skillet, heat the remaining teaspoon of oil.
  • Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
  • Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
  • Serve the chicken, topped with the mushrooms.