Number of servings: 4

POINTS per serving: 4






2 tsp vegetable oil

3 tbsp balsamic vinegar

2 tsp Dijon mustard

1 large garlic clove, crushed

4 x 4 oz. (115g) thin-sliced skinless chicken breasts (1/4 inch or 7 mm thick)

2 cups small mushrooms, halved

1/3 cup chicken broth

tsp dried thyme leaves, crumbled




In a nonstick skillet, heat 1 tsp of the oil. In a medium bowl, mix 2 tbsp of the vinegar, the mustard and garlic. Add the chicken and turn to coat.


Transfer the chicken and the 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.


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


Serve the chicken, topped with the mushrooms.



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