Chicken with Mushroom Sauce

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 teaspoons canola oil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped shallots
• 1 (8-ounce) package presliced mushrooms
• 2 minced garlic cloves
• 1/2 cup dry white wine
• 1 1/2 teaspoons all-purpose flour
• 3/4 cup fat-free, lower-sodium chicken broth
• 2 tablespoons butter
• 1 teaspoon minced fresh thyme

Preparation

1. 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. 2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.
3. 3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.