Chicken with Cremini Mushrooms and Asparagus

1 tbsp. olive oil
4 skinless, boneless chicken breast halves
1/2 tsp. salt
1/2 tsp. white pepper
2 cups quartered cremini mushrooms
2 tsp. bottled minced garlic
1/4 tsp. thyme
1lb. asparagus, trimmed and cut into pieces
3/4 cup chicken broth
1 tsp. cornstarch
3 tbsp. balsamic vinegar
1 tbsp. orange juice

Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Place 1 chicken
breast half in a large heavy-duty zip-top plastic bag; pound. Repeat
procedure with remaining chicken. Sprinkle chicken evenly with salt and
pepper. Add chicken to pan; cook 3 minutes on each side or until done.
Remove from pan; keep warm.

Heat 1 tsp. of oil in pan over medium-high heat. Add mushrooms, garlic, thyme,
and asparagus; cook 3 minutes, stirring frequently. Combine broth and
cornstarch, stirring with a whisk. Add broth mixture, vinegar, and juice to
pan; bring to a boil. Cook 1 minute or until slightly thick. Serve over chicken.