Made this tonight and it is great. It is a Core recipe
2 tsp. canola oil
3 Tbsp balsamic vinegar
2 tsp dijon mustard
1 clove garlic, crushed
1 lb. uncooked boneless, skinless chicken breast (four 4 oz. pieces)
2 cups mushrooms, small, halved (I used sliced)
1/3 c. chicken broth
1/4 tsp dried thyme, crumbled
Heat 1 tsp oil in nonstick skillet. In a medium bowl mix 2 Tbsp. vinegar, mustard and garlic. Add chicken and turn to coat
Transfer chicken and marinade to skillet. saute chicken until cooked through. Transfer chicken to a platter and keep warm.
Heat remaining tsp of oil in skillet. Saute mushrooms for 1 minute. Add broth, thyme and remaining Tbsp. vinegar. Cook, stiring occassionally until mushrooms are deep brown.
Serve chicken topped with mushrooms. Serves 4.
Served this with corn on the cob and summer squash cooked with onions.
This looks delicious and is very similar to the recipe for the WW chicken marsala that I am making tomorrow night. I am glad to hear that this was so good. I am serving mine with corn on the cob too. Great minds think alike... LOL