Seared Chicken with Balsamic Mushrooms
Total Time 55 minutes
Prep Time 20 minutes
2 lb boneless, skinless chicken breasts
1 tsp salt, divided
½ tsp pepper, divided
¼ cup olive oil, divided
1 (16-oz) pkg whole mushrooms, halved
2 Tbsp balsamic vinegar
¼ cup low-sodium chicken broth
2 tsp dried thyme
Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with ½ tsp salt and ¼ tsp pepper.
Cook chicken in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 5 minutes per side or until done. Remove from skillet, and keep warm.
Heat 2 Tbsp oil in skillet; add mushrooms, ½ tsp salt, and ¼ tsp pepper. Cook 8 to 10 minutes or until browned and juices are released. Add vinegar, broth, and thyme. Simmer 5 minutes or until liquid is slightly reduced. Add chicken; cook 2 minutes or until thoroughly heated.