2 skinless, ampoule boneless chicken breasts

6 Tbsp balsamic vinnegar

4 Tbsp dijon mustard

1 tsp garlic

mushrooms (sliced)

red onion

Marinate the chicken breasts in the balsamic, drug garlic and mustard. The longer you marinate the better.

Place breasts into a skillet that has been sprayed with cooking oil, order and pour marinade over the breasts. Cook over med heat, while chicken is cooking add onions and mushrooms to skillet. Once the onions have started to carmelize, add a some low salt chicken broth to deglaze the pan and thin the sauce. Once the chicken has cooked through, serve mushrooms, onions and sauce over chicken. Serve with fresh steamed veggies.

This is an excellent dish with such great flavour. Even our 20 month old, loved it. And, if you are cooking more chicken breasts, just adjust the ingredient amounts.