2 boneless chicken breasts,sliced
6 sun-dried tomatoes
1/4 lb. fresh oyster mushrooms
1 clove garlic, minced
1/2 sliced onion
1/3 c. balsamic vinegar
1/4 c. chicken broth
1 Tbsp. butter
salt and pepper to taste

Sauté chicken pieces until nearly cooked through. Add mushrooms, tomatoes, garlic and onion and sauté another three minutes. Add vinegar and stir to loosen any particles from bottom of pan. Stir in broth, butter, salt and pepper. Serve over pasta.

Serves 4