Ingredients
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Amount
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Measure
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Ingredient
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| teaspoons | olive oil | | tablespoons | balsamic vinegar | | teaspoons | Dijon mustard | | clove | garlic crushed | | breasts, bone and skin removed | 4 oz. chicken breasts | | cups pieces | Mushrooms, Halved | | cup | chicken broth, fat free | | 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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