Inspired by a favorite restaurant of mine in Pittsburgh. A Tawny port works best here, but Ruby would be fine.
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves (pounded thin)
- 3 tablespoons flour
- 2 tablespoons minced shallots
- 1/2 cup white wine
- 1/2 cup chicken stock
- 8 oz.fresh mushrooms, sliced
- 1 sprig fresh tarragon
- 3 1/2 tablespoons port wine
- 1 tablespoon chopped fresh parsley
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, sauté for 1 minute, add wine and heat on high until reduced by half. Add stock and heat for 5 minutes until sauce thickens. Meanwhile, in a small pan, sauté mushrooms in a small amount of oil until tender. Add tarragon to mushrooms; 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.