Mushroom Goat Cheese Pan Sauce
['1/4 cup canned low-sodium chicken broth', '1/4 cup full-bodied red wine', '1/2 pound shiitake mushrooms, stems removed and discarded, caps sliced thin', '2 tablespoons minced fresh parsley leaves', '2 tablespoons fresh goat cheese']
Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.
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