Smothered Chicken

This recipe comes from the "reader recipes" section of Cooking Light - credit goes to reader Erika Cross MacDonald of Nashua, NH. It is delicious served over rice or egg noodles.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon  vegetable oil
• 2  cups  diagonally sliced carrots
• 1  cup  sliced onion
• 1  garlic clove, minced
• 2 (8 ounce) packages  sliced mushrooms
• 1⁄4 cup flour
• 1 (14 1/2ounce) can chicken broth
• 1  tablespoon  chopped fresh thyme or 1  teaspoon dried thyme
•  chopped fresh chives

Directions

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
2. Add chicken and sprinkle with salt and pepper.
3. Cook for 4 minutes on each side or until lightly browned.
4. Remove from pan.
5. Heat the oil in pan over medium high heat.
6. Add carrot, onion, and garlic.
7. Cook 2 minutes.
8. Add mushrooms.
9. Cook 5 minutes or until the vegetables are tender.
10. Sprinkle with flour.
11. Cook 2 minutes, stirring constantly.
12. Add broth and thyme.
13. Bring to a boil and cook until slightly thick, stirring frequently.
14. Return chicken to pan.
15. Cover, reduce heat and simmer for 10 minutes or until chicken is done.
16. Garnish with chives.