Chicken Balsamic

4 chicken breasts - skinned and boneless

2 tsp olive oil

2 cloves garlic - finely minced

1/2 lb fresh mushrooms - quartered

2 1/2 Tbs balsamic vinegar

1/2 c chicken broth

1/4 tsp dried thyme

1/8 tsp pepper

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• Coat a 10-inch skillet with nonstick vegetable spray. Heat over medium heat. When hot add chicken and cook until light brown, about 3 minutes each side
• Add olive oil to pan, saute garlic and mushrooms briefly, being careful not to burn garlic.
• Return chicken to pan, add viengar, chicken broth, thyme, and pepper.
• Reduce heat, cover and simmer for 15 minutes or until chicken is cooked
• Juices will run clear when meat is pierced in its thickest part with a fork
• Transfer to serving dish and top chicken with mushrooms and pan sauce.