Balsamic Chicken with Mushrooms

2 tsp vegetable oil

3 tbsp balsamic vinegar

2 tsp Dijon mustard

1 large clove garlic, crushed

4 x 4 oz thin-sliced skinless chicken breasts (1/4-inch thick)

2 cups small mushrooms, halved

1/3 cup chicken broth

1/4 tsp dried thyme leaves, crumbled

In a nonstick skillet, heat 1 teaspoon of oil.   In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.   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.  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. Serve chicken topped with mushrooms.

Number of servings: 4                        POINTS per serving: 4

Nutritional profile per serving: Calories 187, Total fat 4g, Saturated fat 1g, Cholesterol 66mg, Sodium 223mg, Carbohydrate 6g, Fiber 0g, Protein 29g, Calcium 22mg


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