Balsamic Mushroom Chicken

Balsamic Mushroom Chicken 
Amy - amylz
Makes 4 servings. 

1/4 cup flour
2 tablespoons McCormick Garlic Herb Seasoning Blend, divided
1/2 teaspoon salt
1 pound thinly sliced boneless skinless chicken breasts
3 tablespoons oil, divided
8 ounces sliced mushrooms (3 cups)
1 cup coarsely chopped red onions
1 cup chicken broth
2 tablespoons balsamic vinegar
 
1.  Mix flour, 1 tablespoon of the Seasoning Blend and salt on plate.  Moisten chicken lightly with water. Coat with flour mixture.
2.  Heat 2 tablespoons of the oil in large nonstick skillet on medium heat.  Add chicken in small batches; cook 2 to 3 minutes per side or until cooked through.  Add remaining oil, as needed.  Remove chicken from skillet; keep warm.
3.  Add mushrooms, onions and remaining Seasoning Blend to skillet; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.  Stir in chicken broth and vinegar.  Bring to boil.  Reduce heat to low; simmer about 3 minutes or until liquid is reduced by half.  Serve over chicken.