Balsamic Chicken With Mushrooms

Directions

1. In a large nonstick skillet, heat 1 1/2 tsp. of the oil. In a medium bowl, mix 3 Tbsp. of the vinegar, the mustard and garlic. Add in the chicken and turn to coat. . Transfer the chicken and marinade to the skillet; saute/fry the chicken till cooked through, about 3 min on each side. Transfer the chicken to a platter and keep hot. (I used chicken breast halves pounded thin and cooked for closer to 10 min per side - till done)
2. In the skillet, heat the remaining 1 1/2 tsp. of oil. Saute/fry the mushrooms 1 min; add in the broth, thyme and the remaining 1 1/2 Tbsp. of vinegar.
3. Cook, stirring occasionally, till the mushrooms are deep brown, about 2 min longer. Serve the chicken topped with the mushrooms. (I cooked my mushrooms much longer - till sauce thicken and most of the liquid evaporated)
4. This is an excellent dish. We served it as follows: 4 Points - Balsamic chicken with Mushrooms 3 Points - Baked Potato (8 ounce. cooked) served with 1 Points - 1/4 c. fat free sour cream0 Points - 1 c. steamed whole green beans 0 Points - 1 c. carrots1 Points - 2 tsp. reduced-fat margarine Total 9 Points for whole meal
5. NOTES : I made this 1/26/00 and it was excellent. I used a 10 ounce. package of baby bella's which were quite large. I thickly sliced them into 4 -6 pcs, rather than just cutting them in half. Next time I will double the mushrooms and sauce ingredients. I cooked everything longer than the recipe directed. We like our mushrooms cooked down and our chicken was thicker than 1/4 inch - even after pounding it out. Chicken cutlets would cook up more quickly. I felt which the mushroom topping needed salt and pepper. The combo of balsamic vinegar and Dijon mustard made a delicious marinade for the chicken (and I do not even like mustard). I plan to keep a package or possibly two of chicken breasts frzn in this marinade. The marinade will really flavor the chicken as it thaws.JaneStarr