Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 8 garlic cloves, peeled
• 3/4 cup white button mushrooms, sliced
• 1/4 cup balsamic vinegar
• 3/4 cup low-sodium chicken broth
• 1 bay leaf
• 1/4 teaspoon thyme leaves
• 1 tablespoon cornstarch

Preparation

1. Wash and trim excess fat from chicken breasts.
2. Coat both sides of chicken breast with pepper.
3. Heat olive oil in nonstick skillet over medium-high heat, and cook until nicely browned on one side (about 3 minutes).
4. Add garlic, turn chicken and scatter mushrooms all over.
5. Move chicken and mushrooms around to keep them from sticking and cook about 3 minutes.
6. In a small bowl, mix balsamic vinegar, low-sodium chicken broth, bay leaf, thyme leaves and cornstarch.
7. Add mixture to skillet with chicken. Stir until sauce is thickened.
8. Cover and cook over moderately-low heat for about 10 minutes.
9. Remove bay leaf and garlic before serving. Serve over rice or pasta.

Helpful hints

• If you are on a lower protein diet, try this recipe but reduce the portion to match your diet plan.
• Refrigerate leftover chicken to use in a salad or sandwich the next day.