Chicken with Mushrooms and White Wine

• 4 boneless chicken breast halves, with skin
• All purpose flour
• 2 tablespoons vegetable oil
• 1 1/4 pounds mushrooms, sliced
• 4 large shallots, chopped
• 1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
• 1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
• 1 1/2 cups canned low-salt chicken broth
• 1 cup dry white wine

1. Sprinkle chicken with salt and pepper; dust with flour.
2. Heat oil in heavy large skillet over medium-high heat.
3. Add chicken; saute until brown, about 4 minutes per side.
4. Transfer to plate.
5. Add mushrooms, shallots and herbs to skillet.
6. Saute until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
7. Add broth and wine to skillet.
8. Boil until reduced by half, about 8 minutes.
9. Return chicken to skillet.
10. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes.
11. Season with salt and pepper.
12. Transfer chicken and sauce to plates.

chicken breast halves, flour, vegetable oil, mushrooms, shallots, thyme, tarragon, chicken broth, white wine

Taken from www.epicurious.com/recipes/food/views/chicken-with-mushrooms-and-white-wine-1940 (may not work)