BALSAMIC CHICKEN AND MUSHROOMS

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.

4 WW PTS. PER SERVING

This recipe was shared with me by my dear friend Debbie S back in 2006... I believe she got it from the Weight Watcher's boards