Categories: Weight Watchers

Ingredients

• 2 tsp. vegetable oil
• 3 tbsp. balsamic vinegar
• 2 tsp. dijon mustard
• 1 garlic clove, crushed
• 1 pound uncooked boneless, skinless chicken breast (four 4 oz. pieces)
• 2 cups mushrooms, small, halved or chopped sundried tomatoes
• 1/3 cup canned chicken broth or dry white wine
• 1/4 tsp dried thyme, crumbled

Directions

1. In a nonstick skillet, heat 1 tsp. of oil

2. In a medium bowl, mix 2 tbsp. of vinegar, the mustar and garlic. Add chicken and turn to coat.

3. Transfer chicken and marinade to skillet. Saute 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. Saute mushrooms for 1 minute. Add broth, thyme, and remaining tablespoon of vinegar. Cook, stirring occaasionally until mushrooms are deep brown, about 2 minutes longer.

5. Serve chicken topped with mushrooms

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