Chicken with Cremini Mushroom-Port Sauce (1 chicken breast and 1/3 cup sauce, 5 pts)

4 boneless skinless chicken breasts
salt, pepper
2 tsp olive oil
1 (10ox) package sliced cremini mushrooms
1/3 cup ruby port wine
1/3 cup reduced sodium chicken broth
2 tsp all-purpose flour
2 garlic cloves, minced
½ tsp dried thyme

Sprinkle chicken with salt and pepper. Heat oil in nonstick skillet and cook chicken until lightly browned, about 3 minutes on each side. Transfer to plate. Add more oil and cook mushrooms, stirring until browned. Stir together port, broth, and flour in a small bowl until smooth. Pour into skillet. Add garlic and thyme and cook, stirring constantly until sauce thickens and bubbles, about 1 minute. Return the chicken to skillet. Reduce heat and simmer, covered until cooked through about 3 minutes on each side.