Chicken Toscana

• 1 1/2 lbs thinly sliced chicken cutlets
• flour, to dredge cutlets
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 1/2 cups tawny port (Osbourne Ruby or Fairbanks)
• 3/4 cup chicken stock
• 3/4 cup beef stock (may use bouillon cubes)
• 1 tablespoon flour
• salt and pepper
• 5 -6 ounces roasted peeled chestnuts

1. Earlier in day or prior to cooking chicken:
2. Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
3. Return to pan and cook over medium low until thickened.
4. Just before serving on chicken, add chestnuts and heat through.
5. Salt and pepper to taste.
6. Dredge chicken cutlets in flour.
7. Heat non stick fry pan (use PAM if necessary).
8. Add butter and oil.
9. Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
10. Pour thickened port gravy over cutlets and serve.

chicken cutlets, flour, butter, olive oil, tawny port, chicken stock, beef stock, flour, salt, chestnuts

Taken from www.food.com/recipe/chicken-toscana-337303 (may not work)