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1
In a large nonstick skillet, heat 1 1/2 tsp.
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2
of the oil.
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3
In a medium bowl, mix 3 Tbsp.
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4
of the vinegar, the mustard and garlic.
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Add in the chicken and turn to coat.
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6
.
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Transfer the chicken and marinade to the skillet; saute/fry the chicken till cooked through, about 3 min on each side.
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8
Transfer the chicken to a platter and keep hot.
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9
(I used chicken breast halves pounded thin and cooked for closer to 10 min per side - till done)
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10
In the skillet, heat the remaining 1 1/2 tsp.
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11
of oil.
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Saute/fry the mushrooms 1 min; add in the broth, thyme and the remaining 1 1/2 Tbsp.
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of vinegar.
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Cook, stirring occasionally, till the mushrooms are deep brown, about 2 min longer.
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Serve the chicken topped with the mushrooms.
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16
(I cooked my mushrooms much longer - till sauce thicken and most of the liquid evaporated)
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17
This is an excellent dish.
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18
We served it as follows: 4 Points - Balsamic chicken with Mushrooms 3 Points - Baked Potato (8 ounce.
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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.
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reduced-fat margarine Total 9 Points for whole meal
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NOTES : I made this 1/26/00 and it was excellent.
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22
I used a 10 ounce.
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package of baby bella's which were quite large.
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I thickly sliced them into 4 -6 pcs, rather than just cutting them in half.
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Next time I will double the mushrooms and sauce ingredients.
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26
I cooked everything longer than the recipe directed.
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27
We like our mushrooms cooked down and our chicken was thicker than 1/4 inch - even after pounding it out.
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28
Chicken cutlets would cook up more quickly.
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29
I felt which the mushroom topping needed salt and pepper.
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30
The combo of balsamic vinegar and Dijon mustard made a delicious marinade for the chicken (and I do not even like mustard).
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31
I plan to keep a package or possibly two of chicken breasts frzn in this marinade.
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32
The marinade will really flavor the chicken as it thaws.JaneStarr
