Balsamic Chicken and Mushrooms

4 teaspoons vegetable oil
6 tablespoons balsamic vinegar
4 teaspoons Dijon mustard
2 clove garlic, minced (or more!)
4 (4 ounce) boneless skinless chicken breasts, cut in strips
3 cups small mushrooms, halved,or quartered if using larger mushrooms
2/3 cup chicken broth
1/4 teaspoon dried thyme leaves, crumbled

Directions:

1 In a nonstick skillet, heat 1 teaspoon of the oil.
2 In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
3 Add the chicken and coat both sides with the mixture.
4 Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
5 Transfer to a plate and keep warm.
6 In the skillet, heat the remaining teaspoon of oil.
7 Saute the mushrooms about a minute; add the broth, thyme and remaining tablespoon of vinegar.
8 Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
9 Serve the chicken, topped with the mushrooms.

Serves 4

This has a ton of flavor and really fills you up.