Ingredients

2 tsp oil, divided
3 T balsamic vinegar, divided
2 tsp Dijon mustard
1 clove garlic, crushed
1 pound chicken breast fillets
2 cups mushrooms, halved
1/3 cup chicken broth
1/4 tsp thyme

In a medium bowl, mix 2 T of vinegar, mustard and garlic. Add chicken and turn to coat.

In a nonstick skillet, heat 1 tsp of oil. Add chicken and marinade; saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Heat remaining tsp of oil in skillet. Add mushrooms and saute for 1 minute. Add broth, thyme and remaining T of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes. Serve chicken topped with mushrooms.