Balsamic Chicken and Mushrooms

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Balsamic vinegar

  3 tbsp or 48g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Garlic

  Raw

  1 tsp or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Mushrooms

  Portabella, raw

  2 cup diced or 172g

• White wine

  Alcoholic beverage, table

  2 ½ fl oz or 74g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

Directions

1. In a nonstick skillet heat 1/2 of the oil over medium-high heat.
2. In a bowl, mix 2/3 of the balsamic vinegar, the mustard, and garlic.
3. Pound the chicken to about 1/4" in thickness, adding it to the mixture in the bowl and coating both sides.
4. Transfer the chicken and mixture to the skillet; sauté until cooked through, about 3 minutes per side.
5. Transfer to a plate and keep warm.
6. In the skillet, heat the remaining oil.
7. Halve, or quarter if using large mushrooms. Sauté the mushrooms about a minute; add the wine, thyme and remaining balsamic vinegar. Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
8. Serve the chicken, topped with the mushrooms. Enjoy!

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