Mushroom & Broccoli with Balsamic Vinaigrette

I made this dish with the chicken piccata. It was quick and actually quite delicious. The trick was to use some balsamic vinaigrette. In my case I had some made in the fridge. If you don’t have any around, just add some balsamic vinegar and garlic and sauté the veggies till they are soft but not over done. It was a great accompaniment to the chicken!

• 2 tablespoons extra virgin olive oil
• 2 ten ounces packs of Cremini mushrooms, wiped and cut into quarters
• 3 cups broccoli florets, washed
• ¼ cup balsamic vinaigrette
• Salt

Heat a saucepan with olive oil. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the broccoli and balsamic vinaigrette. Bring to a boil and cover for 2 to 3 minutes or till the broccoli is tender but not over cooked. Check for seasonings and add salt if necessary. Serve warm.