4 Servings 20 min Cook
2 Tsp Olive Oil
3 Tbsp Balsamic Vinegar
2 Tsp Dijon Mustard
1 Tsp Garlic
8 Breast, bone and skin removed Chicken Breast
2 Cup diced Mushrooms
2 1/2 Fl oz White Wine
1/4 Tsp, ground Thyme
In a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl mix 2 tablespoons of the vinegar, the mustard, and garlic.
Add the chicken and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; sauté until cooked through, about 3 minutes per side.
Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Sauté the mushrooms about a minute; add the broth, thyme, and remaining tablespoon of vinegar.
Cook, stirring frequently, until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken topped with the mushrooms.