Chicken in Port & Mushroom Sauce

Total Time

30 Minutes

Servings

4

Ingredients

• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves
• 3 tablespoons whole wheat flour
• 2 tablespoons finely chopped shallots
• 1/2 cup white wine
• 1/2 cup chicken stock
• 8 fresh mushrooms, sliced
• 1 sprig fresh tarragon
• 3 1/2 tablespoons port wine
• 1 tablespoon chopped fresh parsley

Instructions

1. In a deep skillet, heat oil on high. Coat chicken with flour, add to skillet, reduce heat and cook on low for 10 minutes (or until cooked through). Remove chicken breasts to a platter and keep warm.
2. To the same skillet, add the shallots, sauté for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.
3. Meanwhile, in a small pan, sauté mushrooms in a little oil. Add tarragon to mushrooms, then add both to the chicken and wine sauce. Cook all for 7 minutes, stir in port and cook for 5 more minutes.
4. Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve.