Balsamic chicken and mushrooms 4 points

4 PTS. PER SERVING

2 t. OIL (VEGETABLE OR OLIVE)

3 T. BALSAMIC VINEGAR

2 t. DIJON MUSTARD

1 LARGE GARLIC CLOVE (CRUSHED)

1 POUND BONELESS SKINLESS CHICKEN BREAST (FOUR 4 OUNCE PIECES)

2 CUPS FRESH MUSHROOMS, SMALL HALVED

1/3 C. CHICKEN BROTH

¼ t. DRIED THYME, CRUMBLED

IN A MEDIUM BOWL, MIX 2 T. VINEGAR, THE MUSTARD AND GARLIC. ADD
CHICKEN AND TURN TO COAT.

IN A NON STICK SKILLET, HEAT 1 t. OIL.

TRANSFER CHICKEN AND MARNINATE TO THE SKILLET. SAUTE CHICKEN UNTIL
COOKED THROUGH, TURNING WHILE COOKING. TRANSFER CHICKEN TO A PLATTER
AND KEEP WARM.

HEAT REMAINING TEASPOON OF OIL IN SKILLET. SAUTE MUSHROOMS FOR 1
MINUTE. ADD BROTH, THYME AND REMAINING TABLESPOON OF VINEGAR. COOK ,
STIRRING OCCASIONALLY, UNTIL MUSHROOMS ARE A DEEP BROWN, ABOUT 2
MINUTES LONGER. THICKEN WITH A LITTLE CORNSTARCH MIXED WITH A SMALL
AMOUNT OF WATER.

SERVE CHICKEN TOPPED WITH MUSHROOMS.

I SERVE IT OVER WILD RICE. BE SURE AND ADD POINTS FOR RICE.

Thank you Debbie for sharing this with me in 2006... Where ever you are Debbie my WW Buddy, if you see this make sure to please email me sometime... it's be good to see how you're doing...