Chicken with Mushroom Sauce

I am a huge fan of chicken and tend to eat it 2-3 days a week.  Because of this I'm always looking for new ways to jazz it up.  Mushrooms are a quick and inexpensive additon to any dish and also add a nice suttle texture.  This meal comes together in no time and is when served will look like you spent hours slaving over the stove!  I served this over redskin mashed potatoes and sauteed green beans.  But if you are watching your carb intake, this also goes great over brown rice. 

Ingredients

2 tbsp EVOO - divided

1 - 16oz boneless, skinless chicken breast

1 package sliced mushrooms

1 clove garlic - minced

1/2 cup dry white wine

3/4 tsp all purpose flour

1/3 cup fat free chicken stock

1 tbsp salted butter

1/2 tsp fresh thyme - minced

Kosher salt

Fresh ground black pepper

Servings: 2 • Serving Size: 1 breast and 1/2 cup mushroom sauce • Calories: 462 • Fat: 24 g • Carbs: 4 g • Fiber: 1 g • Protein 50 g • Sugars: 1 g

Directions

Slice the chicken breast in half, lengthwise, creating two fillets.  Heat a large skillet pan over medium-high heat.  Add 1 tbsp EVOO and swirl to coat the pan.  Season the chicken breasts with kosher salt and pepper on both sides.  Add the chicken to the pan and cook for 3-4 minutes each side, or until cooked through. 

Transfer to a plate and tent with foil to keep warm. 

In the same pan add 1 tbsp EVOO and mushrooms.  Saute' for 4-5 minutes or until browned, stirring frequently.  Add the minced garlic and saute' for 1 minute.  Stir in the wine, scraping the pan to loosen the browned bits. 

Bring the mixture to a boil and cook until almost all the liquid evaporates.  Sprinkle the mixture with salt and flour, cooking and stirring for 30 seconds.  Add the broth and bring to a boil.  Cook 2-3 minutes or until slightly thick.  Remove the pan from heat and add the butter and thyme, stirring until the butter melts. 

Serve the chicken topped with the mushroom sauce.