Lighter Chicken and Mushroom Skillet

Ingredients

• 700 gboneless skinless chicken breast, thin cutlets
• 2½ tbspall-purpose flour
• 300 gwhite or cremini mushrooms
• 300 mllow-sodium chicken broth
• 2¾ tspbalsamic vinegar
• 1 tspdried thyme
• 1¼ tbspextra-virgin olive oil
• 2¼ tspbutter
• ½ tspsalt
• 240 gdry whole wheat pasta
• 300 gbroccoli florets

Method

1. Bring a large pot of salted water to a boil over high heat.

2. Cook the pasta for the time on the package, about 11 minutes, adding the broccoli for the last 3 minutes. Drain.

   11 min timer

3. If the chicken breasts are thick, slice them horizontally into thin cutlets about 1.5 cm (1/2 inch). Season with the salt and dust lightly with the flour.

4. Heat the oil in a large skillet over medium-high heat. Sear the chicken for about 4 minutes per side, until golden and 74°C (165°F) inside. Move to a plate.

   8 min timer

5. Add the sliced mushrooms to the pan and cook for 5 minutes until browned.

   5 min timer

6. Add the broth, balsamic vinegar and thyme, scraping up the browned bits, and simmer for 4 minutes until slightly reduced. Swirl in the butter.

   4 min timer

7. Return the chicken to the sauce to warm through and serve with the pasta and broccoli.

Storing and reheating

Keeps 3 days.