Chicken-8 frozen boneless, skinless chicken tenders or 4 boneless,skinless chicken breasts (I like to keep frozen chicken tenders for nights when I'm in a hurry, they cook faster)
2 tsp. Vegetable Oil
2 T. Balsamic Vinegar
1/4 tsp. Thyme
2 tsp. Dijon Mustard
1 cup Chicken Broth
In a skillet, saute the chicken on medium high heat in the oil until both sides are cooked and lightly browned. Stir in chicken broth, thyme, mustard and balsamic vinegar and cover. Allow the chicken to simmer in the sauce 30 minutes or until very tender. I shake the skillet ever 10 minutes or so to make sure the chicken stays coated in the sauce.
I like to serve the chicken with Orzo Pasta. I cook 4 oz. of Orzo in 1 cup of chicken broth and 1 cup of water until the pasta is done and the liquid is almost gone (about 10-15 minutes). It would also be very good with rice. The night I made this dish, we had homemade applesauce. You could serve a green salad instead. Enjoy!