Heat a large nonstick skillet over medium-high heat.
Add canola oil to pan; swirl to coat.
Sprinkle chicken with 1/4 teaspoon salt and pepper.
Photo: Kelsey Grace Harrison
Add chicken to pan; cook 3 minutes on each side or until done.
Transfer chicken to a serving platter; keep warm.
Add shallots and mushrooms to pan; saute for 4 minutes or until browned, stirring occasionally.
Add garlic; saute for 1 minute, stirring constantly.
Stir in wine, scraping pan to loosen browned bits; bring to a boil.
Cook until liquid almost evaporates.
Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently.
Add broth to pan; bring to a boil.
Cook 2 minutes or until slightly thick.
Remove pan from heat; add butter and thyme, stirring until butter melts.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
