Preparation / Directions:
In a large nonstick skillet, heat 1 teaspoon of the oil. In a medium bowl, mix 2 tablespoons of the vinegar, the mustard and garlic. Add the chicken and turn to coat. Transfer the chicken and marinade to the skillet; sauté the chicken until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and keep warm. In the skillet, heat the remaining teaspoon of oil. Sauté the mushrooms 1 minutes; add the broth, thyme and the remaining tablespoon of vinegar. Cook, stirring occasionally, until the mushrooms are deep brown, about 2 minutes longer. Serve the chicken topped with the mushrooms.