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.
- 4 boneless skinless chicken breast halves (6 oz each)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- crushed red pepper flakes, to taste (optional)
- 1 tablespoon canola oil
- 2 tablespoons dry white wine
- 1 cup reduced-sodium fat-free chicken broth
- 4 fresh thyme sprigs
- 1⁄4 cup soft fresh goat cheese (2 oz log style)
- 1 teaspoon fresh thyme leave (sprigs removed from leaves)
- 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.
- Sprinkle chicken evenly with salt and pepper.
- Heat oil & crushed red pepper flakes(if using) in a large nonstick skillet over medium heat.
- Add chicken; cook 6 minutes on each side or until done.
- Remove chicken from pan; keep warm.
- Add wine to pan; bring to a boil, scraping pan to loosen browned bits.
- Cook until mixture is reduced to 1 tablespoon (about 1 minute).
- Add broth and thyme sprigs; cook until mixture is reduced to 1/2 cup (about 5 minutes).
- Remove from heat; discard thyme sprigs.
- Add cheese to pan; stir with a whisk until smooth.
- Serve sauce over chicken; sprinkle with thyme leaves.