Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | tablespoon | oil, vegetable | 3 | tablespoons | balsamic vinegar | 2 | teaspoons | Dijon mustard | 1 | clove | large garlic cloves | 1 | breast, bone removed | 4(4 oz)chicken breast halves, boneless, skinless | 2 | cups pieces or slices | Mushrooms, Sliced-package | 1/3 | cup (8 fl oz) | chicken broth | 1/4 | teaspoon | thyme, dried |
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Steps
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Sequence
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Step
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| 1 | heat 1 tsp oil in skillet | 2 | in a medium bowl, mix 2 tbs of vinegar, mustard and garlic. add chicken. turn to coat | 3 | transfer chicken and marinade to skillet. saute chicken until cooked through about 3 min on each side. transfer chicken to platter and keep warm | 4 | heat remaining tsp oil in skillet. saute mushrooms for 1 minute. add broth, thyme and remaining vinegar. cook stirring occasionally until mushrooms are a deep brown, about 2 minutes longer. | 5 | serve chicken topped with mushrooms |
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