Balsamic Chicken With Mushrooms Recipe

• 1 Tbsp. vegetable oil divided
• 24 ounce skinless boneless chicken breast 6, thin-sliced 1/4"thick
• 1 1/2 lrg garlic cloves crushed, 3/4 teaspoon Marinade For Chicken
• 4 1/2 Tbsp. balsamic vinegar
• 6 tsp Dijon mustard Mushroom Topping
• 6 c. mushrooms, whole small, halved
• 1 c. chicken broth
• 3/4 tsp dry thyme leaves, crumbled salt and pepper to taste, optional

1. In a large nonstick skillet, heat 1 1/2 tsp.
2. of the oil.
3. In a medium bowl, mix 3 Tbsp.
4. of the vinegar, the mustard and garlic.
5. Add in the chicken and turn to coat.
6. .
7. Transfer the chicken and marinade to the skillet; saute/fry the chicken till cooked through, about 3 min on each side.
8. Transfer the chicken to a platter and keep hot.
9. (I used chicken breast halves pounded thin and cooked for closer to 10 min per side - till done)
10. In the skillet, heat the remaining 1 1/2 tsp.
11. of oil.
12. Saute/fry the mushrooms 1 min; add in the broth, thyme and the remaining 1 1/2 Tbsp.
13. of vinegar.
14. Cook, stirring occasionally, till the mushrooms are deep brown, about 2 min longer.
15. Serve the chicken topped with the mushrooms.
16. (I cooked my mushrooms much longer - till sauce thicken and most of the liquid evaporated)
17. This is an excellent dish.
18. We served it as follows: 4 Points - Balsamic chicken with Mushrooms 3 Points - Baked Potato (8 ounce.
19. cooked) served with 1 Points - 1/4 c. fat free sour cream0 Points - 1 c. steamed whole green beans 0 Points - 1 c. carrots1 Points - 2 tsp.
20. reduced-fat margarine Total 9 Points for whole meal
21. NOTES : I made this 1/26/00 and it was excellent.
22. I used a 10 ounce.
23. package of baby bella's which were quite large.
24. I thickly sliced them into 4 -6 pcs, rather than just cutting them in half.
25. Next time I will double the mushrooms and sauce ingredients.
26. I cooked everything longer than the recipe directed.
27. We like our mushrooms cooked down and our chicken was thicker than 1/4 inch - even after pounding it out.
28. Chicken cutlets would cook up more quickly.
29. I felt which the mushroom topping needed salt and pepper.
30. The combo of balsamic vinegar and Dijon mustard made a delicious marinade for the chicken (and I do not even like mustard).
31. I plan to keep a package or possibly two of chicken breasts frzn in this marinade.
32. The marinade will really flavor the chicken as it thaws.JaneStarr

vegetable oil, chicken, garlic, balsamic vinegar, mushroom topping, mushrooms, chicken broth, thyme

Taken from cookeatshare.com/recipes/balsamic-chicken-with-mushrooms-76303 (may not work)