In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. In skillet, combine remaining ingredients. Heat till boiling. Return chicken to skillet.
Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp; stirring often. Garnish with tomato wedges and fresh thyme, if desired. Serves 4.