Ingredients:
3 tablespoons Dijon mustard
1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
2 cloves garlic, minced
3 tablespoons onions, finely chopped
2 tablespoons canola oil
4 boneless skinless chicken breasts, cut into strips
2 potatoes, very thinly sliced
1/2 cup low sodium chicken broth
Directions:
In a shallow dish, combine mustard, vinegars, garlic, onion and 1 tbsp canola oil Add the chicken, cover, and marinate in refrigerator for 30 minutes In a large pan, warm remaining canola oil over medium heat.
Add potato slices and cook until slightly crisp Add the chicken and marinade to the pan Cook for 10-15 minutes, until chicken cooked through Add chicken broth and simmer for 5 more minutes Serve hot.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.