| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | tablespoon | olive oil | 1 1/2 | tablespoons | balsamic vinegar | 1/3 | tablespoon | Dijon mustard | 1/2 | clove | garlic crushed | 2 | breasts, bone and skin removed | 4 oz. chicken breasts | 3 1/8 | large | Mushrooms, Halved | 1/8 | cup | chicken broth, fat free | 1/8 | teaspoon | thyme, dried |
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Steps
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Sequence
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Step
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| 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. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm. | 4 | 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. | 5 | Serve chicken topped with mushrooms. |
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