3.Add the remaining 1 Tbsp olive oil to the hot skillet. Add mushroom and garlic. Saute until mushrooms begin to brown. Add wine, broth, and thyme.
4.Add chicken back to the pan. Bring to a boil. Reduce heat and simmer covered 12 to 15 minutes.
5.Remove chicken from pan. Add cheese and cream. Cook, stirring constantly, until the cheese has melted. Continue cooking until reduced by 1/2. It will thicken as the liquid cooks out.
6.Add chicken back to the sauce. Heat just until the chicken is warm. Serve over a cauliflower mash (for low carb) or over pasta or mashed potatoes.
