Balsamic Chicken With Sun-Dried Tomatoes and Mushrooms

Modified from a recipe from www.weightwatchers.com called "Balsamic Chicken with Mushrooms". SERVING SUGGESTION: Serve with cranberry beans and parsleyed potatoes.

• Ready In: 25 mins
• Serves: 4

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)

Directions

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. Sauté chicken until cooked through, about 2-3 minutes per side. Transfer chicken to a platter and keep warm.
4. Add tomatoes to skillet. Sauté 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).