Balsamic Chicken with Sautéed Button Mushrooms

This is a very easy recipe that is very impressive and can be made for everyday dinner or a dinner party that'll give the cook some time to relax. I frequently make it for groups of 10 for Bible studies and it's always a hit. Keep in mind, though, that it needs at least 2 hours marinading time, and 4 is better.

Ingredients 

• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 4+4 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 garlic cloves, finely minced
• Pinch of salt and pepper
• 1/2 teaspoon dried thyme of 1 teaspoon fresh
• 2 cups very small button mushrooms. If larger mushrooms are used, cut in half.

1. Place chicken on cutting board, place hand on chicken breast and cut in two even halves horizontally (see notes). 
2. Place oil, 4 TB vinegar, mustard, garlic, salt, pepper, and thyme (if using dried) to a small container with a tight lid and shake well. 
3. Place chicken and marinade in zip lock bag and marinade in fridge for at least 2 hours or overnight. At this point the chicken can also be frozen (note). 
4. Heat heavy non-stick skillet on medium-high for 1 minutes. Spray with non-stick cooking spray (high heat spray if available) and heat one more minute. 
5. Drain marinade from chicken and place in pan. 
6. Fry for 2-3 minutes or until brown. Turn over and fry 3 more minutes or until cooked through. Remove from pan and cover to keep hot. 
7. Add mushrooms to pan and cook 2-3 minutes, stirring frequently, until slightly soft. Add remaining 4 TB of vinegar and let boil until reduced to half, about 2 minutes. If using fresh thyme, this is when to add it. 
8. Add chicken back to pan and heat through. 

Serve with vegetables and - optionally - basmati or brown rice.
Serves 4

---