In large non-stick skillet, melt 1 tablespoon butter over medium-high heat and saute chicken 3 minutes per side. Remove and set aside.
Melt remaining 2 tablespoons butter and cook mushrooms, thyme, salt and pepper, stirring occasionally, 4 minutes. Stir in broth and wine; bring to a boil.
Return chicken and any collected juices to skillet. Reduce heat to low; cover and simmer 20 minutes or until thermometer inserted in thickest part of breast registers 170°F.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat1g (0%)
Saturated Fat 0g (0%)
Trans Fat 0g
Total Carbohydrate5g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Arleigh - District Heights, MD
8/16/2009 6:44:13 PM
I cooked this for my boyfriend and he LOVED it! I had to cook it again the next time...(I doubled the liquid ingredients and added a little bit of flour for a thicker sauce, and because I wanted enough to put on the rice) It was yummy!
Harry - Richmond, VA
11/8/2008 3:44:15 PM
This was one of my first recipes Ive ever made. I was just buying grilled rub with some seasoning and testing it on chicken breast and sometimes I would put a white shredded cheese mix on it. However I wanted to make a real dish this time. It turned out great!! I tried some sliced button mushrooms and some baby bellas the next day. It was flavorful. I had 2 breast instead of 4 but I made it last for the day. Great recipe!!
MC - West Deptford, NJ
11/6/2008 1:09:45 PM
This was very easy and good. I used baby bellas and shitaki mushrooms and they were excellent. The sauce is very thin, so if you like a thicker sauce you will need to thicken it up. My husband loved it.
The Nolan's - Massapequa, NY
3/2/2008 6:03:51 PM
So simple and delicious!! My picky family LOVED this dinner. I made mash potatoes on the side. Definitely will make again.
Jonathan - Lake Hiawatha, NJ
12/30/2007 10:31:46 PM
This is a GREAT recipe; simple to make in under 40 minutes from start to serve. This dish was a huge hit with our dinner guests and made for delicious leftovers as well. I threw in some Wondra flour to thicken up the gravy a little but that was a personal preference and did not change the flavor. (P.S. - the thyme blends in well... don't be scared by the strong aroma...) I HIGHLY recommend this recipe.
Dick - Chicago, IL
1/21/2007 7:04:15 PM
I'm baching it this weekend and chicken is my mainstay for Sunday dinner. I was looking for something a little different, but easy to do because the Bears game was on. This recipe was so easy to prepare and the taste was so outstanding I can't wait to serve my wife when she returns. You're gonna make me look so good. Serve with buttered corn and stuffing. Dick