Balsamic Chicken With Mushrooms

• 1 pound Chicken Breasts, Boneless Skinless (about 4)
• 2 teaspoons Grapeseed Oil
• 1 teaspoon Garlic Granules
• 1/2 cups Onion, Chopped
• 3 cups Mushrooms, Button Or Brown, Cut In Half Or Quartered
• 13 cups Water, Hot
• 3 Tablespoons Balsamic Vinegar
• 1 teaspoon Chicken Soup Base
• 1/2 teaspoons Thyme, Dried

1. Heat a heavy skillet, add 1 teaspoon of oil, then add the chicken breasts to the skillet.
2. Season the chicken with garlic and saute until lightly brown, about 3 minutes on each side.
3. Transfer chicken to a platter and keep warm.
4. Heat the remaining 1 teaspoon oil in the skillet and saute the onions and mushrooms for several minutes.
5. De-glaze the pan, adding water, chicken soup base, thyme and the balsamic vinegar.
6. Bring to a boil, add browned chicken breasts, reduce heat to low and cover.
7. Cook, stirring occasionally, for 10 to 15 minutes.
8. Serve chicken topped with mushrooms.
9. Serves four.

chicken breasts, grapeseed oil, garlic, onion, mushrooms, water, balsamic vinegar, chicken soup base, thyme

Taken from tastykitchen.com/recipes/main-courses/balsamic-chicken-with-mushrooms/ (may not work)