2 tsp oil, divided
3 Tbsp balsamic vinegar, divided
2 tsp Dijon mustard
1 clove garlic, crushed
1 pound skinless boneless chicken breasts
2 cups mushrooms, halved
1/3 cup chicken broth
1/4 tsp thyme
1. In a medium bowl, mix 2 Tbsp of vinegar, mustard and garlic. Add chicken and turn to coat.
2. In a nonstick skillet, heat 1 tsp of oil. Add chicken and marinade; saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
3. Heat remaining tsp of oil in skillet. Add mushrooms and saute for 1 minute. Add broth, thyme and remaining Tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes. Serve chicken topped with mushrooms.
Per Serving: 162 Calories; 4g Fat (23.0% calories from fat); 28g Protein; 3g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 170mg Sodium.