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