1lb. boneless chicken breasts or chicken tenderloins
2 teaspoons olive oil
2 1/2 tablespoons balsamic vinegar
2 cloves minced garlic
8oz. sliced mushrooms
1 teaspoon each, thyme and basil
3/4 cup chicken broth
Spray a skillet with nonstick spray. Add chicken and cook over medium heat; turn once and cook for 6 minutes. Remove chicken and keep warm.
Add olive oil, garlic and mushrooms. Cook for 3 minutes.
Add balsamic vinegar, thyme, basil and chicken broth and stir. Add chicken back in to skillet.
Simmer for 15 minutes, until chicken is no longer pink inside and sauce has thickened.
Linked to: Tasty Tuesday at Balancing Beauty and Bedlam