–4 chicken tenderloins or breast strips
–thyme (fresh if possible)
–minced garlic (bottled)
–balsamic vinegar (bottled
–mushrooms (baby bellas, 4 or 5, quartered)
–chicken broth (low sodium, non-fat)
–salt and pepper
1 – Wash and quarter 4 or 5 baby bella mushrooms. Place in a covered baking dish with a little chicken broth. Season with salt, pepper, thyme, and olive oil. Microwave on high for 2 minutes (do not overcook).
2 – When finished, nestle the chicken in the mushrooms and broth. Season with salt, pepper, thyme, and olive oil.
3 – In a small mixing bowl, place 1 teaspoon of Dijon mustard, 1 teaspoon of minced garlic, and enough balsamic vinegar to form, when stirred, a paste. Spread the Dijon, garlic, and balsamic on top of the chicken.
4 – Finish with a few additional drops of olive oil. Microwave on high for 5 and one-half minutes.
5 – Serve the chicken hot, with the mushroom broth.
–chicken adapted from food.com web site. Received 5 out of 5 rating with 41 reviews.