Balsamic Chicken with Mushrooms

I have never been really good at cooking chicken.  I always buy it, and it ends up staying in the freezer for a long time.  I found this recipe and decided to give it a try since it sounded fairly easy.  It was, and the chicken turned out great!  This is a simple recipe and can be done in less than 20 minutes.

Ingredients:

2 tsp vegetable oil

3 Tbsp balsamic vinegar

2 tsp Dijon mustard

1 clove(s) (medium) garlic clove(s), crushed  

1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces

2 cup(s) fresh mushroom(s), small, halved

1/3 cup(s) canned chicken broth

1/4 tsp dried thyme, crumbled

Directions:

1) In a nonstick skillet, heat 1 teaspoon of oil.

2) In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

3) Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

4) Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms.

Serves 4; 4 WW Points+ per serving