Nutrition per serving may change if servings are adjusted.
4 4- to 5-ounce skinless, boneless chicken breast halves
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
1 cup sliced mushrooms
⅔ cup red wine or reduced-sodium chicken broth plus 1 tablespoon red wine vinegar
½ cup reduced-sodium chicken broth
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh thyme
2 teaspoons snipped fresh parsley
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about ¼ inch thick. Discard plastic wrap. Sprinkle chicken with salt and pepper.
In a 12-inch skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Add chicken to skillet. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Turn off burner or remove skillet from heat.
Add mushrooms, wine, broth, vinegar and thyme to the hot skillet. Return skillet to heat. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently, uncovered, about 8 minutes or until liquid is slightly thickened and reduced. Reduce heat to medium-low.
Add remaining 1 tablespoon butter and parsley, stirring until butter is melted. Serve sauce over chicken.