1
In large skillet over medium-high heat, warm canola oil. Add mushrooms, salt and pepper and sauté, stirring, until mushrooms have given up liquid, about 7 minutes.
2
Remove mushrooms from skillet and place in medium bowl. Add thyme, stir and cover with foil to keep warm.
3
Prepare chicken by warming canola oil in large skillet over medium-high heat. Sprinkle chicken on both sides with salt, pepper and fresh thyme.
4
Place in pan and cook, turning, about 7 minutes per side, or until the internal temperature is 165°F. Remove from pan and place on plate; cover with foil to keep warm.
5
Lower temperature on stove to medium-low. Add balsamic vinegar to the same skillet; deglaze pan, scraping up all browned bits
6
Reduce heat to low and cook until vinegar reduces, about 3 minutes. Stir in butter.
7
Pour glaze through a strainer and into small bowl. Break up goat cheese into small crumbles, add honey and stir to combine.
8
To serve, place chicken breasts on platter and top with mushrooms. Drizzle balsamic glaze over chicken and add honey goat cheese crumbles on top of mushrooms.
