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Port And Mushroom Sauce Chicken
A port wine sauce infused with shallots and fresh tarragon bathes Foster Farms Boneless Skinless Chicken Breasts and mushrooms in this delectable presentation.. Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 30 minutes .
Makes 4 servings.
1 tablespoon olive oil
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4 Foster Farms skinless, boneless chicken breast halves
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3 tablespoons whole wheat flour
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2 tablespoons minced shallots
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1/2 cup white wine
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1/2 cup chicken stock
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8 fresh mushrooms, sliced
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1 sprig fresh tarragon
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3 1/2 tablespoons port wine
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1 tablespoon chopped fresh parsley
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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). Remove chicken breasts to a platter and keep warm.
2. 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.
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3. 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.
4. Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve.
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