Balsamic Mushroom & Cheese Chicken

Chicken

Ingredients:

• 4 boneless, skinless chicken-breast halves (5oz each), minus tenderloin
• 1/4 teaspoon salt
• 2 tablespoons flour
• 2 teaspoon canola oil

Instructions:

Mix flour and salt in a plastic bag. Add the chicken breast to the bag, close and shake to coat chicken evenly. Heat the oil in a large non-stick skillet over medium-high heat. Add the chicken and cook, turning once, for 5 minutes or until chicken is golden and opaque near the center. Remove to a plate and use skillet for sauce.

Sauce

Ingredients:

• 1 teaspoon olive oil
• 12 oz sliced assorted mushrooms (shiitake, crimini, oyster) or 12oz sliced white mushrooms
• 1/2 cup canned 99% fat-free chicken broth
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon dried thyme
• 3/4 cup shredded Gruyere or Swiss cheese

Instructions:

Heat oil in skillet over medium-high heat. Add mushrooms and cook, stirring and turning often for 4 minutes or until lightly browned. Remove to a medium sized bowl. Add broth, thyme and vinegar to the skillet. Bring mixture to a boil, reduce heat and simmer for 2 minutes or until reduced in half. Pour over the mushrooms.

Return the chicken and any juices to the skillet and spoon the mushrooms with suace over the chicken, sprinkle with cheese and cover the skillet, cooking for 1 minute or until the cheese melts.