| | Directions | | Saut sliced mushrooms in a nonstick skillet in oil over high heat for 5 minutes, or until lightly browned. Remove to plate. In the pan put chicken broth, vinegar and dried thyme. Bring to a simmer; cook 2 minutes. Stir in mushrooms and butter; heat through. Spoon over chops, chicken or steak. Serves 4. |
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| Ingredients | | - |  | 8 ounces sliced mushrooms |
| - | | 1 teaspoon oil |
| - | | 1/4 teaspoon dried thyme |
| - | | 1/2 cup Chicken Broth |
| - | | 2 tablespoons Arbor Hill Three Oak Balsamic Vinegar |
| - | | 2 teaspoons butter |
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