Chicken-And-Wild-Mushroom Fricassee

• 1 tablespoon olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounces (3 cups) wild mushroom caps (shiitake, chanterelle, oyster)
• 1 cup thinly sliced leek (about 1 medium)
• 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
• 1 tablespoon butter
• 3/4 cup fat-free, less-sodium chicken broth
• 1/2 tablespoon dry white wine (optional)

1. Warm 1/2 tablespoon of oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper; cook about 6 minutes per side until cooked through. Remove to platter; cover with foil.
2. Warm remaining oil in same skillet over medium-high heat. Add mushrooms, leek, and thyme; cook, stirring often, until mushroom liquid evaporates and leek softens, about 6 minutes. Stir in butter, broth, wine (if using), and any juices from the chicken platter; cook 3 minutes or until most of the liquid evaporates.
3. Divide the sauce among 4 plates; top with chicken.
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olive oil, skinless, salt, pepper, wild mushroom, thyme, butter, chicken broth, white wine

Taken from www.myrecipes.com/recipe/chicken-and-wild-mushroom-fricassee (may not work)