i absolutely love mushrooms. love, love, love them. i made this quick and simple meal for my clients and got great reviews. i have finally come around to realize that all chicken breasts need to be either pounded thin, or cut in half horizontally. their just so stinkin' big. if you don't get them uniform in size, the thin end always gets over cooked. by pounding or halving, you get a nice even breast, and it's actually more tender. so, after you have cleaned and pounded your chicken breasts, salt and pepper. get a skillet heated over medium high heat with some olive oil, and cook each breast for about 3-4 minutes per side. you want a nice golden crust. after they have cooked through, remove to a plate. add a few more tablespoons of olive oil to the pan and through in a ton of sliced mushrooms and about 3 sliced shallots, sauté for 4 minutes or until browned, stirring occasionally. add 2 cloves of minced garlic, sauté for 1 minute. stir in 1/2 cup of white wine, scraping pan to loosen browned bits; bring to a boil. cook until liquid almost evaporates. sprinkle mushroom mixture with a bit of salt and 1 1/2 teaspoons flour. i have been using whole wheat flour lately, and really like it. i can't detect the difference in taste, and it's healthier for you, so, why not? add 3/4 cup of low sodium chicken broth to the pan, bring to a boil. cook 2 minutes or until slightly thick. remove pan from heat and add 1 tablespoon of fresh thyme. aren't mushrooms and thyme just meant to be together? if you like mushrooms like i do, you will love this simple dish. i served it over polenta, but brown rice would be great, too.