But seriously. Overcooking it is the only way that I can eat it, considering my creepy chicken issues.
But luckily, this chicken was not creepy. It was delightful.
Balsamic Chicken with Mushrooms
adapted from WW Online
2 tsp vegetable oil
3 tbl of balsamic vinegar
1/2 tsp of garlic
2 tsp of Dijon mustard
1 lb boneless skinless chicken breast, 4 oz pieces
4 large mushrooms, sliced
1/3 cup of canned chicken broth
1/4 tsp dried thyme, crumbled
Combine 2 tbl of vinegar, the garlic, and Dijon mustard and combine well. Add the chicken and coat.
Heat 1 tsp of oil in a large skillet, add the chicken and cook until done, about 3 minutes on each side.
Remove the chicken once it's cooked and keep warm.
Heat the remaining tsp of oil in the skillet. Add the mushrooms and cook for about a minute. Add the other tbl of balsamic vinegar, the chicken broth, and the thyme. Cook for about 2 minutes. Top the chicken with the mushrooms.
Serving size 1 piece of chicken with mushrooms
Points plus 3