We eat a lot of chicken at our house. This one is adapted from a Weight Watcher recipe. I served it with a black specialty rice (which we weren't crazy about) and a salad, for a lowfat meal.
2 tsp. olive oil
2 T. balsamic vinegar
2 tsp. Dijon mustard
4 skinless chicken breasts
3 cups mushrooms sliced
1 cup chicken broth (you can use water with a bouillon cube)
1/4 tsp. dried thyme
In a non-stick pan, cook the chicken on both sides until almost done. (Mine was frozen solid, so I put it on medium heat and covered it to make it cook faster) While the chicken is cooking, mix the balsamic vinegar and mustard in a small bowl and slice the mushrooms.