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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I am always caught without anything to make for supper. I love balsamic vinegar and garlic together. This fits nicely on the Core plan of WW, but is versatile enough for all! Found on the WW boards. Ingredients:
2 teaspoons olive oil |
3 tablespoons balsamic vinegar |
2 teaspoons dijon mustard |
1 garlic clove, pressed |
1 lb uncooked boneless skinless chicken breast (4 - 4 oz. pieces) |
2 cups fresh mushrooms, halved |
1/3 cup canned chicken broth |
1/4 teaspoon dried thyme, crushed |
Directions:
1. In a non stick skillet, heat 1 teaspoons of oil.
2. In a medium bowl, mix 2 TBS vinegar, mustard and garlic,.
3. Add chicken and turn to coat.
4. Transfer chicken and marinade to skillet.
5. Saué chicken until cooked through, about 3 minutes on each side.
6. Transfer chicken to a platter to keep warm.
7. Heat remaining teaspoon of oil in skillet.
8. Sauté mushrooms for 1 minute.
9. Add broth, thyme and remaining tablespoon of vinegar.
10. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
11. Serve chicken topped with mushrooms.
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