4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)

To create the smoothest sauce, use soft goat cheese and serve immediately. Pluck the tiny leaves of a thyme sprig to get one teaspoon of leaves for the sauce.

How to Make It

Step 1

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Step 3

Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until mixture is reduced to 1 tablespoon (about 1 minute). Add broth and thyme sprigs; cook until mixture is reduced to 1/2 cup (about 5 minutes). Remove from heat; discard thyme sprigs.

Step 4

Add cheese to pan; stir with a whisk until smooth. Serve sauce over chicken; sprinkle with thyme leaves.

Step 5

Wine note: While a wine lover might ask which wine goes best with chicken, in this dish, it's the goat cheese sauce, more than the chicken breasts, that deserves most of your pairing attention. Goat cheese is an ideal partner for sauvignon blanc. Both goat cheese and the sauvignon blanc have clean, fresh, tangy, earthy flavors, so the food and wine mirror each other. A sauvignon blanc I love for the flavor: Tin Roof Sauvignon Blanc from the North Coast of California--about $ -Karen MacNeil

Ratings & Reviews

TisReese's Review

January 20, 2013
The sauce turned out great and turned the skeptics into lovers. I would recommend making the sauce in it's own pan at the same time as the chicken, though, as any recipe that tells you to fully cook chicken and then keep it warm means dry chicken. So, cooking them so they can both be served straight from the pans to the plates is best for moist chicken.

nevacation's Review

October 17, 2012
This dish was so easy to make and very good! I doubled the sauce to mix with brown rice. The kids gobbled it up.

MissSallieHill's Review

October 14, 2009
Yum! My boyfriend loves this recipe and I did it exactly as written. I did use dried thyme, but the flavor was still there. It took me less than 30 minutes, cost lest than 20 bucks and was delicious.