Balsamic Chicken with Mushrooms & Sun-dried Tomatoes

Directions

1. Use a medium-sized bowl to combine 2 tablespoons of vinegar, the mustard and garlic. Add the chicken and coat well on both sides.
2. Heat 1 teaspoon of the oil in a large non-stick skillet over medium heat. Add the chicken and marinade to the skillet and saute until the chicken is cooked, about 3 minutes on each side. Transfer the chicken to a warm plate and set aside.
3. Add the remaining oil to the skillet and saute the mushrooms and sun-dried tomatoes for about a minute. Add the broth, thyme and remaining vinegar. Cook, stirring, until the mushrooms turn a dark brown color (about another 2 minutes).
4. Serve the chicken topped with the mushrooms and tomatoes.