Thanks to a friend

A while back, I purchased a bottle of balsamic vinegar, simply because I saw it used a lot on the Food Network. I had never cooked with it or have really eaten anything with it before. Basically, I wanted to try something new.

It wasn't much later that I saw a recipe posted by Julia on her blog titled, Balsamic Chicken with Mushrooms. Perfect!! Uses balsamic vinegar and the husband and I love chicken and mushrooms. One final perk, it's a core recipe meaning...it's healthy!

We tried it and loved it!! It will be a regular in our rotation, that's for sure! Thanks, Julia!

Balsamic Chicken with Mushrooms

2 tsp. canola oil

3 Tbsp. balsamic vinegar

2 tsp. Dijon mustard

1 garlic clove (we are garlic lovers, so I used 4 smaller cloves)

1 lb. uncooked boneless, skinless chicken breasts

2 cups small mushrooms, halved

1/3 cup chicken broth

1/4 tsp. dried thyme, crumbled

1. Heat 1 tsp. oil in a nonstick skillet.

2. In a medium bowl, mix 2 Tbsp. vinegar, the mustard, and the garlic.

3. Add the chicken - turn to coat.

4. Transfer the chicken and marinade to skillet. Saute until cooked through, about 3 minutes on each side. Finish cooking in the oven for 10 minutes at 350 degrees.

5. Heat remaining tsp. of oil in skillet. Saute the mushrooms for 1 minute or until slightly brown.

6. Add broth, thyme, and remaining Tbsp. of vinegar. Cook, stirring occassionally, until mushrooms are deep brown (about 2 minutes longer).