I'm a big fan of chicken, mushrooms and balsamic vinegar so this recipe given me by a friend is right up my alley. Chicken breasts are the ultimate "home made" convenience food, they are low fat and quick cooking.

2 tsp. olive or grapeseed oil
3 tbsp. balsamic vinegar
2 tsp. Dijon mustard
1 garlic clove, crushed or 1 tsp of garlic powder
1 lb boneless, skinless chicken breast (four 4-oz pieces)
2 cups mushrooms, small, halved
1/3 cup hot water
1/2 tsp Watkins Chicken soup base
1/4 tsp. dried thyme, crumbled

In a medium bowl, mix 2 tbsp. of vinegar, the mustard, and garlic. Add chicken and turn to coat. Note: This can be done ahead and kept in the fridge until you are ready to cook the chicken.

Heat a skillet with 1 tsp of oil, transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Heat remaining 1 tsp. oil in skillet, sauté mushrooms for 1 minute. Add water, chicken soup base, thyme, and remaining 1 tbsp. of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms. Serves four.