A delightful chicken dish with a rich garlic herb sauce and sautéed mushrooms.
Heat half of the olive oil in a nonstick skillet over medium heat.
Ensure the skillet is evenly heated before adding the chicken to prevent sticking.
In a mixing bowl, combine Dijon mustard, minced garlic, and half of the balsamic vinegar.
Mix thoroughly to ensure the flavors are well combined.
Coat the chicken breasts with the marinade, ensuring all sides are covered.
Let the chicken sit for a few minutes to absorb the flavors.
Place the chicken in the skillet and cook until golden brown on both sides, about 4 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and set aside on a plate.
Cover the chicken with foil to keep it warm.
Add the remaining olive oil to the skillet and sauté the mushrooms until tender.
Stir occasionally to prevent the mushrooms from burning.
Pour in the chicken broth, white wine, thyme, and the remaining balsamic vinegar. Stir and cook until the sauce thickens slightly.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Return the chicken to the skillet, spoon the sauce over it, and cook for an additional 2 minutes.
Ensure the chicken is well coated with the sauce for maximum flavor.
Serve the chicken topped with the mushrooms and sauce. Enjoy your meal!
Garnish with fresh parsley for a touch of color and added flavor.
