Chicken with Goat Cheese Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 tablespoons dry white wine (I used a cheap sauvignon blanc)
1 cup fat-free, less-sodium chicken broth
1 tbsp ground thyme
1/4 cup (2 ounces) soft (log-style) goat cheese

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. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until mixture is reduced to 1 tablespoon (about 1 minute). Add broth and thyme; cook until mixture is reduced to 1/2 cup (about 5 minutes). .

Add cheese to pan; stir with a whisk until smooth. Serve sauce over chicken.

Serving Size: 1 chicken breast and 3 tbsp sauce

Number of Servings: 4

Recipe submitted by SparkPeople user SCHILDRESS1.