I’m trying to put these together and I don’t know want lose them and I know I will if I don’t type them up so sorry to overwhelm you…
4 (5-ounce) skinless boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 (10-ounce) package sliced cremini mushrooms
1/3 cup ruby port wine
1/3 cup reduced-sodium chicken broth
2 teaspoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon dried thyme
1. Sprinkle the chicken with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
2. Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring until browned, about 4 minutes.
3. Stir together the port, broth and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly until the sauce thickens and bubbles, about 1 minute.
4. Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.