Make an easy chicken dish topped with a savory mushroom sauce for a tasty meal that's ready in minutes. Once chicken breasts are finished cooking, don't wash the pan. The browned bits on the bottom of your skillet are flavor gold. For this dish, a simple pan sauce of presliced mushrooms, dry white wine, shallots, and fresh thyme enlivens basic sautéed chicken breasts. This is comfort food eating at its richest. Mushrooms act like a sponge and soak up all the delicious flavors. Fresh thyme adds woodsy notes to the sauce. Rosemary or oregano would be a good substitute if you have either of those on hand. Serve the chicken breasts atop mashed potatoes and spoon the pan sauce over the chicken and spuds to complete the meal.
Category: Main Dish
Cuisine: not set
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 package presliced mushrooms
2 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
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