Balsamic Chicken With Mushrooms

Ingredients

2 tsp. olive oil (divided)

3 T. balsamic vinegar (divided)

2 t. Dijon mustard

1 clove garlic clove, crushed

4-4 oz. uncooked boneless, skinless chicken breasts

2 cups mushrooms, small, halved

1/3 cup canned chicken broth

1/4 t. dried thyme, crumbled

2 T. sun-dried tomatoes (optional)

1 T. capers (optional)

Instructions

In a non stick skillet, heat 1 teaspoon of oil.

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

Transfer chicken and marinade skillet. Saute chicken until cooked through, about 3 minutes each side. Transfer chicken to a platter and keep warm.

Heat remaining teaspoon of oil in skillet. Saute mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook stirring occasionally, until mushrooms are deep brown, about 2 minutes longer. Toss in capers and sun-dried tomatoes.

Serve chicken topped with mushrooms.

(4 points)