• 1/2 head Boston lettuce
• 1 small head radicchio
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless chicken breast halves

• 2 tablespoons olive oil
• 1 bell pepper, sliced into 1/4 inch strips
• 1 clove garlic, cut into slivers
• 1/2 pound mushrooms, quartered
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar

Wash and dry Boston and radicchio lettuce leaves. Arrange lettuces on a platter. In a small cup, combine dried Thyme and salt and pepper; sprinkle on both sides of chicken breast halves. In medium skillet over medium heat, cook chicken in 1 tablespoon Olive Oil, turning once, 10 minutes, or until chicken is no longer pink; remove to lettuce-lined serving platter. To drippings in skillet, add remaining 1-tablespoon olive oil with bell pepper and slivered garlic; cook over medium-high heat 2 minutes. Add quartered mushrooms; cook 2-3 minutes until tender. Reduce heat to medium. Stir in Dijon Mustard and balsamic vinegar, scraping up brown bits from skillet. Spoon vegetables and sauce over chicken.