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
Sprinkle the chicken with the 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.
Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
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.
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.
Per serving (1 chicken breast half and generous 1⁄3 cup sauce): 237 Cal, 7g Fat, 2g Sat Fat, 0g Trans Fat, 86 mg Chol, 423 mg Sod, 7g Carb, 1g Fib, 34g Prot, 28 mg Calc. POINTS value: 5.