Balsamic Chicken With Mushrooms

(4 points)

Source of Recipe: WW Magazine's In a Flash

2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 large garlic clove crushed
16-oz. skinless boneless chicken breast (4-thin-sliced, 1/4-in. thick)
2 cups mushrooms, whole small, halved
1/3 cup chicken broth
1/4 teaspoon dried thyme leaves, crumbled

In a large nonstick skillet, heat 1 teaspoon of the oil. In a medium bowl, mix 2 tablespoons of the vinegar, the mustard and garlic. Add the chicken and turn to coat. Transfer the chicken and marinade to the skillet; sauté the chicken until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and keep warm. In the skillet, heat the remaining teaspoon of oil. Sauté the mushrooms 1 minutes; add the broth, thyme and the remaining tablespoon of vinegar. Cook, stirring occasionally, until the mushrooms are deep brown, about 2 minutes longer. Serve the chicken topped with the mushrooms.

Serves 4, at 4 pts. per serving.

Per serving (as per Magazine cookbook): 187 Calories, 4g Total Fat, 1g Saturated Fat, 66mg Cholesterol, 233 mg Sodium, 6g Total Carbohydrates, 0g Dietary Fiber, 29g Protein, 22mg Calcium.