4 boneless, skinless chicken breast halves, pounded 1/4 inch thick
2 cups sliced mushrooms (about 6 oz.)
1 large shallot or 1/4 cup onion, finely chopped
1/4 cup balsamic vinegar
1 can chicken broth
1/2 tsp. dried oregano leaves
1 package Knorr® Italian Sides™ - Parmesan, prepared according to package directions
Melt 1 Tbsp. margarine in large nonstick skillet over medium-high heat and cook chicken, turning once, until thoroughly cooked. Remove to serving platter and keep warm.
Melt remaining 1 Tbsp. margarine in same skillet over medium-high heat and cook mushrooms and shallots, stirring occasionally, 3 minutes. Stir in vinegar and bring to a boil over high heat. Continue boiling until liquid reduces by half, about 2 minutes. Stir in chicken broth and oregano. Continue boiling until sauce has reduced by about half, about 10 minutes.
To serve, pour sauce and vegetables over chicken. Serve with Knorr® Italian Sides™ - Parmesan