I just love a one pan dish! There are so many variations you can make with this. You can change up the vegetables and the sauce. I used chicken breasts but it would have been just as tasty with chicken thighs or legs.
1 pkg boneless chicken breasts, seasoned with salt and pepper
1 pkg of brussels sprouts, trimmed and halved
1 pkf mushrooms cleaned and halved
1 onion cut in large chunks
1/4 cup balsamic vinegar
1/2 cup water
1 T Dijon mustard
1 T oregano
salt and pepper
preheat oven 350
In large oven proof skillet, brown the chicken breasts about 4 minutes on each side. Set aside.
Add the veggies, salt and pepper and more olive oil if needed. Cook and stir around just a few minutes to give everything a bit of color--season with salt and pepper.
In small bowl mix the vinegar, water, mustard and oregano.
Add the chicken back and pour liquid over all.
Bake 30 minutes.