Dijon Chicken Smothered in Mushrooms

Dijon Chicken Smothered in Mushrooms 4 boneless skinless chicken breasts (about 1 lb) 1/4 cup Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive or canola oil 1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can) 1 jar (4.5 oz) sliced mushrooms, drained 1 1/2 tablespoons Dijon mustard Chopped fresh thyme, if desired Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.