Ingredients:
2 teaspoons canola oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 garlic cloves, crushed
1 lb boneless skinless chicken breasts
2 cups mushrooms, sliced
1/3 cup low sodium chicken broth
1/4 teaspoon dried rosemary
Directions:
In a nonstick skillet, heat 1 tsp oil.
In a small bowl, mix2 tbsp.vinegar,mustard, and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side.Transfer chicken to platter and keep warm.
Heat remaining oil in skillet. Saute mushrooms for 1 minute. Add broth,rosemary,and remaining vinegar.Cook mushrooms until they are a deep brown, about 2 minutes longer.
Serve chicken topped with mushrooms.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.