For the Chicken:
2 tablespoons margarine or butter
4 boneless, skinless chicken breast halves (1 pound total)
Salt
Pepper
For the Sauce:
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped shallots
1/4 cup dry white wine
1 cup chicken broth
2 tablespoons all-purpose flour
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 bay leaf
3 tablespoons whipping cream
Salt
White pepper

Hot cooked linguine or fettuccine

Other necessary items,
Chicken Broth

Directions

FOR THE CHICKEN:
In a large skillet melt margarine or butter over medium heat. Add chicken breasts and cook for 10-12 minutes, or till chicken is tender and no pink remains, turning once. Sprinkle chicken with salt and pepper. Transfer to a serving platter; keep warm.

FOR THE SAUCE:
In the same skillet cook mushrooms and shallots in the chicken drippings for about 3 minutes, or till tender. Spoon over chicken; keep warm. Add white wine to skillet, stirring to loosen crusty browned bits in the bottom of the skillet. Stir together chicken broth, flour, thyme, and bay leaf. Add to skillet. Cook and stir till thickened and bubbly. Cook for 2 minutes more. Stir in whipping cream. Remove bay leaf. Season sauce to taste with salt and white pepper. Serve sauce over chicken and hot cooked pasta.

Nutritional Facts

per Serving
Yield: Makes 4 servings
Calories: 387
Fat. Total: 12g
Fiber: 1g

Carbohydrates, Total: 6g
Sodium: 203mg
% Cal. from Fat: 28%

Cholesterol: 165mg
Protein: 57g

Serving Size

1