Chicken With Cremini Mushrooms and Asparagus

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

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 1/4 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.

olive oil, chicken breast halves, salt, black pepper, mushrooms, garlic, thyme, chicken broth, cornstarch, balsamic vinegar, orange juice

Taken from www.food.com/recipe/chicken-with-cremini-mushrooms-and-asparagus-267548 (may not work)