Chicken with Chevre Sauce

4 skinless, boneless chicken breast halves
1/4 tsp. salt
1 tbsp. canola oil
2 tbsp. dry white wine
1 cup chicken broth
4 thyme sprigs
1/4 cup soft Chevre cheese
1 tsp. fresh thyme leaves

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound using a meat mallet or rolling pin. Sprinkle chicken evenly with salt.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes
on each side or until done. Remove chicken from pan; keep warm.

Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook
until mixture is reduced to 1 tablespoon (about 1 minute). Add broth and
thyme sprigs; cook until mixture is reduced to 1/2 cup (about 5 minutes).
Remove from heat; discard thyme sprigs.

Add cheese to pan; stir with a whisk until smooth. Serve sauce over chicken;
sprinkle with thyme leaves.

4 servings