Chicken With Cremini Mushroom – Port Sauce

• 4 (5 ounce) boneless skinless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons olive oil
• 1 (10 ounce) package sliced cremini mushrooms
• 1/3 cup ruby port
• 1/3 cup reduced-sodium chicken broth
• 2 teaspoons all-purpose flour
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme

1. Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
2. Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
3. Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
4. Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.

chicken breast halves, salt, black pepper, olive oil, cremini mushrooms, ruby port, chicken broth, flour, garlic, thyme

Taken from www.food.com/recipe/chicken-with-cremini-mushroom-port-sauce-360872 (may not work)