Two 6 ounce boneless skinless chicken breast
2 TSP Olive Oil
3 TBSP Balsamic Vinegar
1 Clove Garlic, mashed
2 TSP Dijon Mustard
2 Cups Mushrooms
1/3 Cup Chicken Broth
1/4 TSP Dried Thyme
Put chicken in gallon size Ziploc bag and pound to even thickness. Add 2 TBSP balsamic vinegar, garlic and mustard to the bag and massage until thoroughly mixed and chicken is coated.
Add 1 TSP oil to skillet and heat to Medium High. Add chicken along with juices in bag to skillet and saute until chicken is cooked, transfer to a plate and keep warm.
Heat remaining oil in skillet and saute mushrooms for 1 minute. Add broth, thyme and remaining vinegar, cook until mushrooms are deep brown.
Serve chicken with mushrooms on top.