Balsamic chicken

This recipe was inspired by one I found on my coach, Melanie Mitro's, page. I've made it in a few variations since mostly out of necessity and poor planning (read: not having all of the ingredients on hand when I needed them!) Every way I've made it I love it. So here you have it! 

PS: This makes for great leftovers in a wrap or over a salad so be sure to make extras!

Balsamic chicken:

Ingredients:
4 boneless skinless chicken breasts
1/2 tsp sea salt 
1/2 tsp pepper 
1 package mushrooms, washed, patted dry, sliced 
3 tsp garlic, minced
1/4 c balsamic vinegar 
3/4 c low sodium chicken broth 
1 bay leaf 
1/4 tsp dried thyme 
Cooking spray 

Instructions:

1. Season chicken with salt and pepper. Spray non stick skillet with cooking spray and heat to medium high. 

2. Add the chicken and sautee until brown on one side. 

3. Add garlic and flip over chicken breasts and add mushrooms. Continue cooking while stirring mushrooms. 

4. Cook for about 3 minutes then add vinegar, broth, bay leaf, and thyme. 

5. Cover and simmer over medium low heat for 10 minutes, stirring occasionally. 

6. Remove chicken, set aside and keep warm. Continue simmering sauce, uncovered for about 7 minutes. Discard bay leaf and pour mixture over chicken and serve.