Chicken Marengo

• 4 (6-ounce) skinless boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 3 large portabella mushrooms, stems and gills discarded and caps thinly sliced
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme, crumbled
• 1/2 cup dry red wine
• 1 (14- to 15-ounce) can whole tomatoes, drained and chopped
• 1/2 cup beef or veal demi-glace*
• 1/2 cup water

1. Put oven rack in middle position and preheat oven to 350F.
2. Pat chicken dry, then combine flour, salt, and pepper in a large sealable plastic bag and add chicken.
3. Seal bag and shake to coat, then remove chicken, knocking off excess flour.
4. Arrange in 1 layer on a plate.
5. Heat oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then saute chicken, smooth sides down, until golden, about 2 minutes.
6. Turn over and saute 1 minute more.
7. Scatter mushrooms around chicken and transfer skillet to oven, then bake, uncovered, until chicken is just cooked through, 5 to 10 minutes.
8. Transfer chicken to a plate, then add shallot, garlic, and thyme to skillet (handle will be hot) and saute over moderately high heat, stirring, 1 minute.
9. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute.
10. Add tomatoes, demi-glace, and water and simmer until mushrooms are tender and sauce is reduced by half, about 4 minutes.
11. Season with pepper.
12. Return chicken to skillet and simmer, turning, about 1 minute.
13. *Available at specialty foods shops.
14. You can also buy Demi-Glace Gold and reconstitute according to package instruction specialty foods shops and More Than Gourmet (800-860-9385).

chicken breast halves, allpurpose, salt, black pepper, extravirgin olive oil, portabella mushrooms, shallot, garlic, thyme, red wine, tomatoes, beef, water

Taken from www.epicurious.com/recipes/food/views/chicken-marengo-109306 (may not work)