Categories: Chicken, Cooking Light, Main Dish

Ingredients

• 1 tablespoon olive oil, divided
• 4 (6 ounce) boneless skinless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups quartered cremini mushrooms
• 2 teaspoons minced garlic
• 1/4 teaspoon dried thyme
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 3/4 cup low-sodium low-fat chicken broth
• 1 teaspoon cornstarch
• 3 tablespoons balsamic vinegar
• 1 tablespoon orange juice

Directions

1. Heat 2 teaspoon oil in a large nonstick skillet over med-high heat.

2. Place 1 chicken breast half in a large plastic zip-lock bag, pound to ¼ inch thickness.

3. Repeat with remaining chicken.

4. Sprinkle chicken evenly with salt and pepper; add chicken to skillet; cook 3 minutes on each side or until done; remove from pan and keep warm.

5. Heat 1 teaspoon oil in skillet over med-high heat.

6. Add in mushrooms, garlic, thyme, and asparagus; cook 3 minutes, stirring often.

7. Combine broth and cornstarch, stirring with a whisk.

8. Add broth mixture, vinegar, and juice to pan; bring to a boil.

9. Cook 1 minute or until slightly thick; serve over chicken.

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