Recipe for Balsamic Chicken with Mushrooms 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl vegetable oil divided
24 oz skinless boneless chicken breast 6, thin-sliced 1/4"thick
1/2 lrg garlic cloves crushed, 3/4 tsp.
Marinade For Chicken
1/2 tbl balsamic vinegar
6 tsp Dijon mustard
Mushroom Topping
6 cup mushrooms, whole small, halved
1 cup chicken broth
3/4 tsp dried thyme leaves, crumbled
Instructions:
Instructions: In a large nonstick skillet, heat 1 1/2 teaspoons of the oil. In a medium bowl, mix 3 tablespoons of the vinegar, the mustard and garlic. Add the chicken and turn to coat. . Transfer the chicken and marinade to the skillet; saute the chicken until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and keep warm. (I used chicken breast halves pounded thin and cooked for closer to 10 minutes per side - until done)

In the skillet, heat the remaining 1 1/2 teaspoons of oil. Saute the mushrooms 1 minutes; add the broth, thyme and the remaining 1 1/2 tablespoons of vinegar.

Cook, stirring occasionally, until the mushrooms are deep brown, about 2 minutes longer. Serve the chicken topped with the mushrooms. (I cooked my mushrooms much longer - until sauce thicken and most of the liquid evaporated)

This is an excellent dish. We served it as follows: 4 Points - Balsamic chicken with Mushrooms 3 Points - Baked Potato (8 oz. cooked) served with 1 Points - 1/4 cup fat free sour cream
0 Points - 1 cup steamed whole green beans 0 Points - 1 cup carrots
1 Points - 2 teaspoons reduced-fat margarine Total 9 Points for whole meal

NOTES : I made this 1/26/00 and it was excellent. I used a 10 oz. package of baby bellas that were quite large. I thickly sliced them into 4 -6 pieces, 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 that the mushroom topping needed salt and pepper. The combo of balsamic vinegar and Dijon mustard made a delicious marinade for the chicken (and I dont even like mustard). I plan to keep a package or two of chicken breasts frozen in this marinade. The marinade will really flavor the chicken as it thaws.JaneStarr

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