Port And Mushroom Sauce Chicken Recipe

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.

To the same skillet add the shallots saute for 1 minute then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.

Meanwhile in a small pan saute 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.

Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve.