4 Servings

 

 

2 tsp. extra virgin olive oil

3 Tbsp. balsamic vinegar

2 tsp. Dijon mustard

1 large clove garlic, minced

4 4-ounce thin-sliced boneless, skinless chicken breasts

2 cups mushrooms, sliced

1/3 cup chicken broth (or water)

2 tsp. fresh thyme leaves, minced

 

In a medium bowl, mix 2 Tbsp. vinegar, the mustard and garlic. Add chicken and turn to coat. In a skillet, heat 2 tsp. olive oil. Transfer chicken and marinade to skillet. Sauté chicken, about 3 minutes on each side. Add mushrooms cook 2 minutes. Transfer chicken to a platter and keep warm.

 

Add broth and fresh thyme. Cook, stirring occasionally, about 2 minutes longer.

Serve chicken topped with mushrooms.

 

Core Recipe, 3 points on Flex  

 

Per Serving: 161 Calories; 4g Fat (23.1% calories from fat); 27g Protein; 3g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 170mg Sodium. 

Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

Source: posted by VPERKINS, WeightWatchers WPA Tip Board