Balsamic Chicken with Mushrooms
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.
187 Calories, 4g Total Fat, 1g Saturated Fat, 66mg Cholesterol, 233 mg Sodium,
6g Total Carbohydrates, 0g Dietary Fiber, 29g Protein, 22mg Calcium.
Points per serving 4