*I made this for Sunday dinner yesterday and it was a big hit! Just fantastic!!! I served it with Rice A Roni's wholesome wholegrains (Chicken Classico...4 pts for 1 cup), broccoli and cantaloupe. We had balsamic strawberries with FF Cool Whip for dessert and it was sooooooo goooooood! I really hope you try this. Next time I think I'll use crimini mushrooms instead of the white button kind (more flavor) and I'll make more mushrooms too! This was just so good and elegant enough for company but earthy enough for a good family meal...and quick too! Colette




POINTS® Value |  3
Servings | 4
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy

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.

2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled

Instructions


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.







-- Edited by Colette at 15:25, 2006-06-05

-- Edited by Colette at 16:48, 2006-12-18