Total Time
37mins
Prep 15 mins
Cook 22 mins

Use a soft goat cheese to create a very smooth sauce. Serve immediately. Serve with a brown rice pilaf and a nice green vegetable; broccoli, asparagus or green beans. A salad of sliced red tomatoes & red onions and some kind of crusty bread paired with a nice bottle of sauvignon blanc. Your meal will be awseome! Cooking Light, 01/2005.

Ingredients Nutrition

Directions

  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.
  2. Sprinkle chicken evenly with salt and pepper.
  3. Heat oil & crushed red pepper flakes(if using) in a large nonstick skillet over medium heat.
  4. Add chicken; cook 6 minutes on each side or until done.
  5. Remove chicken from pan; keep warm.
  6. Add wine to pan; bring to a boil, scraping pan to loosen browned bits.
  7. Cook until mixture is reduced to 1 tablespoon (about 1 minute).
  8. Add broth and thyme sprigs; cook until mixture is reduced to 1/2 cup (about 5 minutes).
  9. Remove from heat; discard thyme sprigs.
  10. Add cheese to pan; stir with a whisk until smooth.
  11. Serve sauce over chicken; sprinkle with thyme leaves.

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