Chicken With Goat Cheese Sauce

• 4 boneless skinless chicken breast halves (6 oz each)
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• crushed red pepper flakes, to taste (optional)
• 1 tablespoon canola oil
• 2 tablespoons dry white wine
• 1 cup reduced-sodium fat-free chicken broth
• 4 fresh thyme sprigs
• 14 cup soft fresh goat cheese (2 oz log style)
• 1 teaspoon fresh thyme leave (sprigs removed from leaves)

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.
2. Sprinkle chicken evenly with salt and pepper.
3. Heat oil & crushed red pepper flakes(if using) in a large nonstick skillet over medium heat.
4. Add chicken; cook 6 minutes on each side or until done.
5. Remove chicken from pan; keep warm.
6. Add wine to pan; bring to a boil, scraping pan to loosen browned bits.
7. Cook until mixture is reduced to 1 tablespoon (about 1 minute).
8. Add broth and thyme sprigs; cook until mixture is reduced to 1/2 cup (about 5 minutes).
9. Remove from heat; discard thyme sprigs.
10. Add cheese to pan; stir with a whisk until smooth.
11. Serve sauce over chicken; sprinkle with thyme leaves.

chicken breast halves, salt, ground black pepper, red pepper, canola oil, white wine, chicken broth, thyme, goat cheese, thyme

Taken from www.food.com/recipe/chicken-with-goat-cheese-sauce-269444 (may not work)