Chicken with Mushroom Sauce

We have been eating ALOT of chicken lately. I am sick of it but it is healthier than red meat and I am NOT a fan of fish so chicken it is! Ugh! Sooooo there will be some chicken recipes going up as we try them. If they are good... then they will get posted! So enjoy your month of chicken with us! I will try to post one new recipe a week for chicken.

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

Directions:

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.

Chicken with mushroom sauce, mashed potatoes and a salad.

Original recipe found here: http://www.myrecipes.com/recipe/chicken-with-mushroom-sauce-0