Chicken with Goat Cheese Sauce

Ingredients
3-4 boneless, skinless chicken breasts, sliced lengthwise to make 2 cutlets each
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoon dry white wine
1 cup chicken broth
4 thyme sprigs
2 ounces soft goat cheese
1 teaspoon fresh thyme leaves

Instructions
1. Sprinkle chicken evenly with salt and pepper.

2. 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.

3. 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 sprigs; cook until mixture is reduced to ¹⁄₂ cup (about 5 minutes). Remove from heat; discard thyme sprigs.  Add goat cheese and stir to melt.  Garnish with fresh thyme leaves.  

Comments
This is from Cooking Light’s 2006 Annual.  The first time I made it Lance had seconds and Art had thirds, so it’s safe to say that it’s a winner.  If you like thicker sauces, let the sauce reduce even more after adding the broth.

The first time I made this, I recall wishing the sauce was a bit thicker.  As you can tell from this picture, I think I made it a bit too thick this time!  Edit: I’ve since updated the picture to a sauce with a better consistency.

Shown here with Penne with Roasted Grape Tomatoes and Fresh Basil.

Cooking Light 2006