4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 Tbsp. Country Crock® Spread
2 cups sliced mushrooms
1/4 cup onion
3 Tbsp. balsamic vinegar
1/3 cup chicken broth
1 tsp. Dijon mustard
Season chicken, if desired, with salt and black pepper.
Melt Country Crock® Spread in large nonstick skillet over medium-high heat and brown chicken, turning once, about 6 minutes. Remove chicken and set aside.
Cook mushrooms and onion in same skillet over medium heat, stirring occasionally, until tender, about 3 minutes. Add vinegar and simmer 1 minute. Stir in broth and mustard and simmer, stirring occasionally, 4 minutes or until sauce is slightly thickened.
Return chicken to skillet and simmer uncovered 5 minutes or until chicken is thoroughly cooked. Serve, if desired, with warm crusty French bread.