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Place each chicken breast half on separate 10 inch length of foil.
Season chicken with thyme, salt, and pepper. Wrap foil around
tightly around chicken. Arrange wrapped chicken in single layer on
steamer rack. Cover and steam until chicken is just cooked
through, about 10 minutes. Transfer chicken to plate.
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Heat oil in large skillet over medium heat. Add mushrooms and
saute until beginning to brown, about 5 minutes. Add garlic and
stir 1 minute. Reduce heat to low; add parsley and sun-dried
tomatoes. Cover and cook until tomatoes soften, about 3
minutes. Stir in vinegar. Remove from heat and add reserved
1/4 c chicken juices. Spoon mushroom vinaigrette over chicken.
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