Port And Mushroom Sauce Chicken

Ingredients

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

Equipment

• frying pan

Directions

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).
2. Remove chicken breasts to a platter and keep warm.
3. To the same skillet, add the shallots, saute for 1 minute, then add wine and heat until reduced by half.
4. Add stock and heat for 5 minutes until sauce thickens.
5. Meanwhile, in a small pan, saute mushrooms in a little oil.
6. 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.
7. Arrange the chicken on a platter and spoon sauce over it.
8. Garnish with parsley and extra thyme sprigs.
9. Serve.