2 tsp vegetable oil
3 tbs balsamic vinegar (I used light balsamic)
2 tsp Dijon mustard
1 large garlic clove (crushed)
1 lb uncooked thin boneless chicken breast
2 cups of mushrooms
1/2 cup of sun dried tomatoes
1/3 cup of chicken broth
Clean and rinse chicken set aside. In a medium size bowl, mix 2 tbs of balsamic vinegar, the mustard and garlic. Instead of crushing my own garlic, I took the easy way out and bought a little can of already crushed garlic, just a small spoonful will do. Add the chicken and turn to coat.
Heat 1 tsp of oil in a frying pan. Transfer chicken and marinade to pan and cook on medium heat. Saute' chicken until cooked through about 3 minutes on each side.
While chicken is cooking dice mushrooms and sun dried tomatoes. The real WW recipe doesn't call for sun dried tomatoes but I love the way they taste, they are high in fiber and make the dish colorful. If you aren't a fan of sun dried tomatoes you can make it without it still taste good. Transfer chicken and sauce to plate and cover.
Wipe pan clean and heat remaining tsp of oil in frying pan on medium heat. Add mushrooms and sun dried tomatoes. Saute' for 2-3 minutes until mushrooms & sun dried tomatoes start to soften. Add broth and remaining tbs of balsamic vinegar.
Cook while stirring occasionally, about 2 minutes longer. Add chicken and sauce to mushroom mixture to heat up the chicken. Plate chicken and top with mushrooms, sun dried tomatoes and sauce. I decided to serve it with pierogies and steamed asparagus but you could serve it with just about anything.