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Balsamic Chicken with Mushrooms
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This easy to fix dish tastes wonderful with seasoned cousous.
Ingredients
3 tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove, crushed
4 4 oz. skinless boneless chicken breasts
2 cups mushrooms, sliced
1/3 cup chicken broth
1/4 tsp dried thyme leaves, crumbled
Cooking
- Between sheets of waxed paper, flatten chicken breasts with a rolling pin or the flat surface of a tenderizer.
- In a medium bowl, mix 2 tablespoons of the vinegar, mustard and garlic. Add chicken and turn to coat.
- Spray a large skillet with non-stick cooking spray and warm to medium-high. 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, 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 and rice or couscous on the side.
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