Balsamic Chicken & Mushroom

Photo: mandolin2626

For a different flair, substitute dry white wine for the chicken broth, then sprinkle on a few spoonfuls of chopped sun-dried tomatoes with the mushrooms. Photo by Weight Watchers - WWPP4

Yield: 4 servings
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  • 2 teaspoon(s) Vegetable Oil
  • 3 tablespoon(s) balsamic vinegar
  • 2 teaspoon(s) dijon mustard
  • 1 clove(s) garlic crushed or minced
  • 1 pound(s) chicken breasts boneless, skinless 4- 4oz pieces
  • 1/3 cup(s) chicken broth canned
  • 1/4 teaspoon(s) dried thyme crumbled


  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.
April 2013

This recipe is a personal recipe added by mandolin2626 and has not been tested or endorsed by MyRecipes.

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