Meals Matter

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Contributed By: winky
Weight Watchers.com

For a different flair, substitute dry white wine for the chicken broth, then sprinkle on a few spoonfuls of chopped sun-dried tomatoes w/ the mushrooms.

Ingredients

2 tsp Vegetable Oil

2 tbl Balsamic vinegar

2 tsp Dijon Mustard

1 Large garlic clove, crushed

1 lb Chicken breast, boneless, skinless (four 4 oz pieces)

2 cup Mushrooms, small, halved

1/3 cup Chicken broth

1/4 tsp Thyme, dried, crumbled

Preparation

1. In a nonstick skillet, heat 1 tsp of oil

2. In a medium bowl, mix 2 tbl of vinegar, the mustard and garlic. Add Chicken and turn to coat.

3. Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

4. Heat remaining tsp of oil in skillet. Saute mushrooms for 1 min. Add broth, thyme and remaining tblsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 min longer.

5. Serve chicken topped with mushrooms.

Cook's Notes

4 points per serving.

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