Balsamic Chicken with Mushrooms

2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 large garlic clove -- crushed
16 ounces skinless boneless chicken breast -- thin-sliced 1/4"
thick (4 - 4 ounces each)
2 cups mushrooms, whole -- small, halved
1/3 cup chicken broth
1/4 teaspoon dried thyme -- leaves, crumbled

In a large nonstick skillet, heat 1 teaspoon of the oil.

In a medium bowl, mix 2 tablespoons of the vinegar, the mustard and garlic. Add the chicken and turn to coat. Transfer the chicken and marinade to the skillet; sauté the chicken until cooked through, about 3 minutes on each side. Transfer
the chicken to a platter and keep warm.

In the skillet, heat the remaining teaspoon of oil. Sauté the mushrooms 1 minute; add the broth, thyme and the remaining tablespoon of vinegar. Cook, stirring occasionally, until the
mushrooms are deep brown, about 2 minutes longer.

Serve the chicken topped with the mushrooms.

4 servings

Per serving:
187 Calories, 4g Total Fat, 1g Saturated Fat, 66mg Cholesterol, 233 mg Sodium, 6g Total Carbohydrates, 0g Dietary Fiber, 29g Protein, 22mg Calcium.