Balsamic Chicken and Mushrooms

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Balsamic vinegar

  1 ½ tbsp or 24g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast, bone and skin removed or 472g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Chicken broth

  Soup, canned, ready-to-serve

  ³⁄₁₆ cup or 40g

• Thyme

  Fresh

  ⅛ tsp or 0.1g

Directions

1. In a nonstick skillet, heat half of the oil.
2. In a bowl mix 2/3 of the vinegar with all of the mustard and garlic. Add the chicken and coat both sides with the mixture. Transfer the chicken and mixture to the skillet; sauté until cooked through, about 3 minutes per side. Transfer to a plate and keep warm.
3. In the skillet, heat the remaining teaspoon of oil. Sauté the mushrooms about a minute; add the broth, thyme, and remaining tablespoon of vinegar. Cook, stirring frequently, until the mushrooms are deep brown, about 2 minutes longer.
4. Serve the chicken topped with the mushrooms.
5. Enjoy!

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