This recipe is designed for leftover chicken. That way you can make 

Herbed Chicken and Veggie Skillet

Combine thyme, 1/2 teaspoon salt and pepper. Sprinkle mixture over both sides of each chicken breast.  In a very large skillet heat 2 tablespoons oil over medium-high heat. Add half of chicken to skillet. Reduce heat to medium and cook until golden and internal temperature reaches 165 degrees, about 6 minutes, turning once. Remove chicken from skillet; cover and keep warm. Repeat with remaining chicken, adding more oil if necessary; remove chicken from skillet.

Add 1 tablespoon more olive oil to skillet. Heat over medium-high heat. Stir in mushrooms, onion and garlic. Cook and stir until onion is tender. Combine broth, flour, Dijon-style mustard and remaining salt. Add to skillet. Cook and stir until bubbly. Stir in tomatoes. Add half of chicken; heat through and serve with sauce. Reserve remaining chicken.*

*Note: Cut up reserved chicken into strips; place in a container. Cover and store in the refrigerator for up to 3 days. Use in Sesame Chicken Salad Wraps.