“Rich, tasty and easy to make with delicious, fresh ingredients!” - by Carol Alter
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 229 cal
- 11%
- Fat
- 5.2 g
- 8%
- Carbs
- 7.5 g
- 2%
Based on a 2,000 calorie diet
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Reviews (65)
Rate This Recipe
"Very rarely do I rate a recipe a 1-star but my roommate and I took two bites and decided to throw it out. I do not know why it tasted so bad. I believe may be far too much taragon in this dish. Based ..." See moreupon previous reviews the only change I made was to triple the sauce and mushrooms. A similar recipe that I've rated 5-stars is "Chicken Breasts with Balsamic Vinegar and Garlic". I highly recommend this recipe instead."
Diane
"Add the port wine LAST, not along with the white wine, or you'll have trouble thickening the sauce...." See more"
VORCHA
"Fantastic dish that was quick and easy to throw together. I pounded the chicken breasts thin as suggested by several reviewers, doubled the sauce using a medley of different type of mushrooms. Added ..." See more1/2 cup of heavy cream to the sauce for a silker, richer sauce. Served it all over linguini pasta."
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