Balsamic Chicken and Mushrooms

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¾ tsp or 4g

• Balsamic vinegar

  1 ⅛ tbsp or 18g

• Dijon mustard

  Grey poupon

  ¾ tsp or 4g

• Garlic

  Raw

  ⅜ cloves, minced or 1g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ full breast (both fillets) or 354g

• Mushrooms

  White, raw

  ¾ cup, pieces or slices or 53g

• Chicken broth

  Soup, canned, ready-to-serve

  ⅛ cup or 30g

• Thyme

  Fresh

  ¹⁄₁₆ tsp or 0.07g

Directions

1. Heat half of the vegetable oil in a nonstick skillet over medium heat.
2. In a bowl, whisk together 2/3 of the balsamic vinegar, Dijon mustard, and minced garlic.
3. Add the chicken breasts to the bowl and coat both sides with the balsamic mixture.
4. Transfer the chicken and marinade to the hot skillet. Sauté for about 3 minutes per side, or until cooked through. Transfer the chicken to a plate and keep warm.
5. Add the remaining teaspoon of oil to the skillet. Sauté the mushrooms for about a minute.
6. Pour in the chicken broth, thyme, and remaining balsamic vinegar. Cook, stirring frequently, until the mushrooms are deep brown and the sauce has thickened slightly, about 2 minutes longer.
7. Serve the chicken topped with the mushroom sauce. Enjoy!

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