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Chicken with Mushroom Sauce
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| 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 | pre-sliced 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 |
.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. 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. 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.
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