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In a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl mix 2 tablespoons of vinegar, the mustard,
1/3 chicken brooth, and garlic.
Add the chicken and coat both sides with the
mixture.
Brown chicken on both sides. Place chicken and
leftover liquid mixture in foil. Bake covered for 45
minutes at 400.
Saute mushrooms, then add 1/3 chicken broth and 1
tablespoon of vinegar. Cook for about 3 minutes.
Top chicken with mushrooms and sauce.
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