balsamic chicken with crimini mushrooms

*1/8 tsp salt
* 1/2 tsp fresh ground pepper
* 2 teaspoons olive oil
* 3 tablespoons balsamic vinegar
* 1 tablespoon Dijon mustard
* 2clove garlic, minced (or more!)
* 4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
* 2 cups small crimini mushrooms, halved,or quartered if using larger mushrooms
* 1/3 cup chicken broth or white wine
* 1 teaspoons butter
* 1 tablespoon fresh thyme leaves, chopped

pound out chicken and cut into four pieces.
salt and pepper chicken.
In a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
Add the chicken to the bowl and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; saute until cooked through, about 4 minutes per side. Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Saute the mushrooms about 2 minutes; add the broth/wine, thyme and remaining tablespoon of vinegar. stir in butter to finish sauce.
simmer stirring until the mushrooms are deep brown, and sauce has thickened about 2 minutes longer.
Serve the chicken, topped with the mushrooms.

Number of Servings: 4