Chicken With Goat Cheese Sauce |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Use a soft goat cheese to create a very smooth sauce. Serve immediately. Serve with a brown rice pilaf and a nice green vegetable; broccoli, asparagus or green beans. A salad of sliced red tomatoes & red onions and some kind of crusty bread paired with a nice bottle of sauvignon blanc. Your meal will be awseome! Cooking Light, 01/2005. Ingredients:
4 boneless skinless chicken breast halves (6 oz each) |
1/4 teaspoon salt |
1/4 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 |
1/4 cup soft fresh goat cheese (2 oz log style) |
1 teaspoon fresh thyme leave (sprigs removed from leaves) |
Directions:
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.
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