Chicken and Mushrooms

This is a spin on Paula Deen's Chicken Georgia recipe.  I really can't justify a half stick of butter going into anything (except maybe buttercream icing), so I replaced it with olive oil and Smart Balance.  I increased the amount of shallots and mushrooms because I love shrooms, and I added some white wine to create more sauce.  I also added a large pinch of thyme because I had it on hand.  YUM!

Chicken and Mushrooms
Adapted from this recipe.

Ingredients:

• a couple tablespoons of olive oil
• 4 boneless, skinless chicken breasts
• a couple tablespoons of Smart Balance
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• 2 medium shallots, minced
• 1 10-oz. bag (approx. 2 cups) of sliced crimini mushrooms
• large pinch of dried thyme
• 1/2 cup white wine
• 4 oz. freshly-grated part-skim mozzarella cheese

Directions:

• Heat a couple tablespoons of olive oil in a large skillet over medium-high heat.
• Butterfly each chicken breast and cut straight through so you have 8 thinner pieces.  Season both sides of each piece with TSSS.  Place chicken in skillet and cook for a few minutes on each side until browned and cooked through.  Transfer to a plate and set aside.
• Reduce heat to medium and add the Smart Balance to the skillet to melt it.
• Add the shallots, shrooms, thyme and TSSS and TSGG to season.  Sauté until everything is cooked and soft.
• Add the white wine to the skillet and deglaze, scraping up all the yummy brown bits at the bottom.  Move the mushrooms to the edges of the skillet and return the browned chicken to the center of the skillet.  Top the chicken with the shredded mozzarella.
• Turn off the heat and cover the skillet.  Let sit for a minute until cheese is melted.
• Plate the chicken, then pour the mushroom sauce mixture on top.