Nutrition Information Per Serving Calories 130 Carbohydrate 6g Protein 20g Fat 4g Cholesterol 43mg Sodium 248mg Exchanges
3 Meats 1 Fats
Ingredients Directions 4 (4-oz) chicken breasts, skinned and boneless 2 teaspoons extra-virgin olive oil 2 small cloves garlic, finely minced or pressed ½ pound fresh mushrooms, quartered 2½ tablespoons balsamic vinegar ½ cup low-sodium chicken broth ¼ teaspoon dried thyme, crushed 1/8 teaspoon freshly ground black pepper, or to taste 1 chopped fresh parsley for garnish 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 on each side. Transfer chicken to a plate. Add olive oil to pan, sauté garlic and mushrooms briefly, being careful not to burn garlic. Return chicken to pan, add vinegar, 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. Sprinkle with chopped parsley.