Balsamic Chicken with Mushrooms

I've had this recipe for many years.  It never disappoints and goes well with a wide variety of side dishes such as rice, pasta, zucchini, squash or corn on the cob.  I served it with Fettucine with Zucchini.  Happily, now that I have a reliable meat thermometer, I can avoid overcooking the chicken!  

2 servings

9 calculated points

Albarino

Ingredients

• 2 tsp vegetable oil
• 3 Tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 1 clove(s) (medium) garlic clove(s), crushed
• 3 uncooked boneless skinless chicken thighs
• 2 cup(s) fresh mushroom(s), small, halved
• ⅓ cup(s) canned chicken broth or white wine
• ¼ tsp dried thyme, crumbled

Directions

In a nonstick skillet, heat 1 teaspoon of oil.

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

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

Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth/wine, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms.