Courtesy of Magi @ Kaffee Klatsch
(Her comments are in red.)

2 tsp vegetable oil (I used olive oil)
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove, crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces (cut into strips)
2 cups mushrooms, small, halved (sliced crimini mushrooms)
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled (discovered that this is the only herb known to mankind that is NOT in my spice cabinet, just left it out)

In a nonstick skillet, heat 1 teaspoon of oil.

In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.

Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Heat remaining teaspoon of oil in skillet. Saute mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer. (I added the chicken back to the pan, covered, and let it simmer for another minute. I then turned the heat off and left it covered until the mashed potatoes were ready.)

Serve chicken topped with mushrooms. (I served mashed potatoes with this. It's the perfect accompaniment.)

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