Balsamic Chicken With Sun-Dried Tomatoes and Mushrooms

Name: Balsamic Chicken With Sun-Dried Tomatoes and Mushrooms
Prep time: 25 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon oil; 2 1/2 tablespoons balsamic vinegar; 2 teaspoons Dijon mustard; 1 large garlic clove, minced; 1 lb uncooked chicken tenders; 3 tablespoons sun-dried tomatoes packed in oil; 2 cups mushrooms, small and halved (or 2 cans mushrooms); 1/3 cup chicken broth; 1/4 teaspoon ground thyme; 3 tablespoons feta cheese; fresh thyme, for garnish (optional)

(2)

Recipe by Natures Cuisine

Modified from a recipe from www.weightwatchers.com called "Balsamic Chicken with Mushrooms". SERVING SUGGESTION: Serve with cranberry beans and parsleyed potatoes.

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

teaspoon oil
2 ¹⁄₂

tablespoons balsamic vinegar
2

teaspoons Dijon mustard
1

large garlic clove, minced
1

lb uncooked chicken tenders
3

tablespoons sun-dried tomatoes packed in oil
2

cups mushrooms, small and halved (or 2 cans mushrooms)
¹⁄₃

cup chicken broth
¹⁄₄

teaspoon ground thyme
3

tablespoons feta cheese
fresh thyme, for garnish (optional)

DIRECTIONS

In a skillet, heat oil.
In a medium, non-reactive bowl, mix vinegar, mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 2-3 minutes per side. Transfer chicken to a platter and keep warm.
Add tomatoes to skillet. Sauté mushrooms for 1 minute. Add broth and thyme. Cook, stirring occasionally, until mushrooms are deep brown (about 2 minutes longer).
Serve chicken topped with mushrooms. Sprinkle feta on top and garnish with fresh thyme (if desired).

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