Dijon Chicken Smothered in Mushrooms

This is yet another recipe from eatbetteramerica.com. We really enjoyed this meal, and it was very filling. I served this with thyme roasted potatoes. I'm loving these quick and easy meals because I've been worn out these past few days. Cooking is relaxing to me most of the time, though. It's the cleaning that's a pain in the rear, but this didn't mess up very many pots/pans.

Ingredients:
4 boneless skinless chicken breast halves (about 1 lb)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive, canola or soybean oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 1/2 tablespoons Dijon mustard
1 jar (4.5 oz) sliced mushrooms, drained
Chopped fresh thyme, if desired

Directions:
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, salt and pepper.
2. Spray 12-inch nonstick skillet with cooking spray. Add oil and heat 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.
3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mustard and mushrooms. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutritional Info:
Calories 210 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 750mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 0g); Protein 27g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 10%