1 lb. fresh sm. button mushrooms
3 boneless chicken breast halves
3 tbsp. unsalted butter
6 tbsp. port wine
1 tsp. fresh thyme, minced
1 1/2 c. whipping cream
Salt
Freshly ground pepper
1 lb. linguini

Slice fresh mushrooms. Sprinkle chicken with salt and pepper. Melt one tablespoon butter in heavy large skillet over medium high heat. Add chicken and cook until cooked through, about 5 minutes per side. Transfer to plate. Pour off pan juices. Melt remaining 2 tablespoons butter in same skillet over medium high heat. Add fresh mushrooms and stir about 3 minutes. Add wine and bring to boil, stirring well. Add cream and thyme. Simmer until thickened to consistency of whipping cream, about 5 minutes. Season with salt and pepper.

(Can be prepared 1 day ahead. Refrigerate sauce and chicken separately.)

Cook pasta according to package directions. Serve linguini with sauce immediately.