Balsamic Chicken With Sun-Dried Tomatoes And Mushrooms - cooking recipe

Ingredients

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)

Preparation

In a skillet, heat oil.
In a medium, non-reactive bowl, mix vinegar, mustard and garlic. Add chicken and turn to coat.
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.
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).
Serve chicken topped with mushrooms. Sprinkle feta on top and garnish with fresh thyme (if desired).