Peppered Chicken in Mushroom Sauce

I went to Polish dancing (my new thing, it's actually fun!), and when I got home, realized that I only had chicken thawed. So I made a slight substitution, and it was just fine (since I prefer chicken anyway). The peppered (chicken) was a really quick dinner, AND only 200 calories. However, the sauce didn't really turn out. It more burned to the bottom of the pan, but at least the flavors absorbed well into the chicken. The balsamic vinegar (I used a white balsamic vinegar infused with pomegranate, a new one Dad got for me) and rosemary added both a sweet and savory flavor, but the broth helped stop the flavors from over powering each other.

Ingredients

1 halved chicken breast

1/4 teaspoon mixed-pepper seasoning (I used regular pepper)

Pinch teaspoon salt

1/2 teaspoon olive or canola oil

1/4 cup 33%-less-sodium chicken broth

1/2 tablespoons all-purpose flour

1/2 tablespoons balsamic vinegar (I used a white balsamic vinegar infused with pomegranate)

1/2 teaspoons dried rosemary leaves, crushed

Directions

1. Flatten chicken breast.

2. Sprinkle both sides with mixed-pepper seasoning and salt; press in seasonings. In a nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 5 minutes, turning once, until browned.

3. Meanwhile, in a small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8-10 minutes, stirring occasionally, until pork is no longer pink in center and mushrooms are tender.