Chicken Breast Bordelaise

• 4 chicken breasts, deboned and skinned
• flour (for light dredging)
• 2 Tbsp. butter
• salt and pepper to taste
• 12 oz. fresh mushrooms, sliced
• 3/4 c. red or Burgundy wine
• 1 Tbsp. butter
• 3 cans French onion soup

1. Coat split chicken breasts with a light dusting of flour. Melt the 2 tablespoons of butter in a large skillet.
2. Very lightly saute the chicken on both sides, cooking in 2 batches if necessary.
3. Season with salt and pepper.
4. Remove pieces to baking dish.
5. In the same skillet, in the butter remaining from the chicken, saute the sliced mushrooms briefly to coat and add the red wine.
6. Reduce the wine over medium heat until liquid is almost gone.
7. Add the 1 tablespoon butter to the same skillet, then mix in the flour.
8. Slowly stir in the soup and cook until the mixture boils.
9. Pour sauce over chicken.
10. Tightly cover baking dish and bake at 350u0b0 for 45 minutes.
11. Serve with white rice.

chicken breasts, flour, butter, salt, fresh mushrooms, red, butter, onion soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=273166 (may not work)