1 lb. boneless, skinless chicken breasts , cut into 1-inch pieces
3 Tbsp. FRENCH'S® Classic Yellow® Mustard Sweet , divided
1 Tbsp. butter
1 large sweet onion , sliced
1 ( 8 oz.) pkg. sliced fresh mushrooms
2 cloves garlic , minced
2 Tbsp. balsamic vinegar
1/2 tsp. dried thyme leaves
1 cup chicken broth
1/2 cup heavy cream
8 oz. bow tie pasta , cooked according to package directions
TOSS chicken with 1 tablespoon Mustard. Heat large nonstick skillet over medium heat and brown chicken. Remove and set aside.
MELT butter in same skillet. Add onion and cook 8 minutes or until softened. Add mushrooms and garlic and cook 2 minutes. Add vinegar, thyme and remaining Mustard and cook 5 minutes, stirring frequently, until onions are caramelized.
ADD broth and bring to a boil. Return chicken to skillet and simmer 3 minutes or until chicken is done. Stir in heavy cream and serve over hot cooked pasta.