Chicken with Mushroom Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 2 teaspoons canola oil 
• 0.5 cup cooking wine dry white
• 1.5 teaspoons flour all-purpose
• 1 teaspoon thyme leaves fresh minced
• 2  garlic cloves minced
• 0.8 cup lower-sodium chicken broth fat-free
• 8 ounce pre mushrooms 
• 0.5 teaspoon salt divided
• 0.3 cup shallots chopped
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• plastic wrap
• meat tenderizer

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.
3. Add canola oil to pan; swirl to coat.
4. Sprinkle chicken with 1/4 teaspoon salt and pepper.
5. Add chicken to pan; cook 3 minutes on each side or until done.
6. Transfer chicken to a serving platter; keep warm.
7. Add shallots and mushrooms to pan; saut for 4 minutes or until browned, stirring occasionally.
8. Add garlic; saut for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates.
9. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently.
10. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick.
11. Remove pan from heat; add butter and thyme, stirring until butter melts.
12. Serve with chicken.