Balsamic Chicken With Sun-Dried Tomatoes And Mushrooms

• 1 teaspoon oil
• 2 1/2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 large garlic clove, minced
• 1 lb uncooked chicken tenders
• 3 tablespoons sun-dried tomatoes packed in oil
• 2 cups mushrooms, small and halved (or 2 cans mushrooms)
• 1/3 cup chicken broth
• 1/4 teaspoon ground thyme
• 3 tablespoons feta cheese
• fresh thyme, for garnish (optional)

1. In a skillet, heat oil.
2. In a medium, non-reactive bowl, mix vinegar, mustard and garlic. Add chicken and turn to coat.
3. Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 2-3 minutes per side. Transfer chicken to a platter and keep warm.
4. Add tomatoes to skillet. Saute mushrooms for 1 minute. Add broth and thyme. Cook, stirring occasionally, until mushrooms are deep brown (about 2 minutes longer).
5. Serve chicken topped with mushrooms. Sprinkle feta on top and garnish with fresh thyme (if desired).

oil, balsamic vinegar, mustard, garlic, chicken tenders, tomatoes, mushrooms, chicken broth, ground thyme, feta cheese, fresh thyme

Taken from www.food.com/recipe/balsamic-chicken-with-sun-dried-tomatoes-and-mushrooms-195797 (may not work)