Weight Watchers International

Prep time10 minutes
Recipe TypeDinner


This recipe was stolen from the Weight Watchers® website. Yummy with fresh picked shiitake mushrooms right off the log!


2tVegetable Oil
1clvgarlic (crushed)
2cmushrooms (halved button mushrooms or any other kind of mushroom chopped coursely)
1⁄4tthyme (dried, crumbled)
3tbspbalsamic vinegar
1lbchicken (uncooked, boneless, skinless breast, four 4 ounce pieces)
1⁄3cchicken broth (canned or homemade)


For a different flair, substitute dry white wine for the chicken broth, then sprinkle on a few spoonfuls of chopped sun-dried tomatoes with the mushrooms.


  • In a nonstick skillet, heat 1 teaspoon of oil.
  • In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
  • Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
  • Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
  • Serve chicken topped with mushrooms.

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