Sautéed Chicken with Vegetables

1/4 cup Italian salad dressing
3 Tbsp balsamic vinegar
2 Tbsp honey
2 Tbsp olive oil, divided
1 lb fresh thin green beans (Such as Haricots Verts, French Green Beans, or Filet Beans), trimmed of tough ends, cut into 2-inch pieces
1 1/4 lbs chicken breast tenderloins, cut into 3 x 3 inch pieces
1/2 tsp Kosher salt
Freshly ground black pepper, to taste
8 oz sliced mushrooms
1 cup grape tomatoes, halved

1. Mix together salad dressing, balsamic vinegar and honey in a bowl.

2. Heat 1 Tbsp of the oil in a large nonstick pan on medium and sauté the green beans until crisp-tender.

3. Transfer the beans from the pan to a bowl. Add the remaining oil to the pan and add the chicken. Sprinkle with salt and pepper and sauté until brown on each side and almost cooked.

4. Add in the sauce and stir for a couple minutes until sauce is thickened into a glaze consistency. Add the mushrooms, tomatoes, green beans, and back into the pan. Stir to coat everything evenly with the sauce.