2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
1 tablespoon butter
3/4 cup fat-free, less-sodium chicken broth
1/2 tablespoon dry white wine (optional)
How to Make It
Warm 1/2 tablespoon of oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper; cook about 6 minutes per side until cooked through. Remove to platter; cover with foil.
Warm remaining oil in same skillet over medium-high heat. Add mushrooms, leek, and thyme; cook, stirring often, until mushroom liquid evaporates and leek softens, about 6 minutes. Stir in butter, broth, wine (if using), and any juices from the chicken platter; cook 3 minutes or until most of the liquid evaporates.
Divide the sauce among 4 plates; top with chicken.
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