Chicken with Mushroom Sauce

Oh how I love mushrooms.  This recipe is also from January when we had a plethora of mushrooms in the house.

4 chicken breast halves
Olive oil
Salt, pepper
1/4 C chopped shallots
8 oz presliced mushrooms
2 minced garlic cloves
1/2 C dry white wine
1 1/2 tsp flour
3/4 C chicken broth
2 Tbsp butter
1 tsp fresh thyme

Pound each chicken breast to 1/2 inch thickness.  Sprinkle with salt and pepper.

Heat a little olive oil in a large skillet over medium-high heat.  Add chicken to pan and cook 3 minutes on each side or until done.  Remove chicken and keep warm. 

Add shallots and mushrooms to the pan.  Saute until browned.  Add garlic, saute for 1 minute.  Stir in wine.  Bring to a boil.  Cook until liquid almost evaporates completely.  Sprinkle with salt and flour.  Cook 30 seconds, stirring frequently.  Add broth to pan, bring to a boil.  Cook until slightly thick.  Remove from heat.  Add butter and thyme, stirring until butter melts.  Serve with chicken.

Some tasty fungi and now a cute little fun guy: