Port And Mushroom Sauce Chicken

• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves
• 3 tablespoons whole wheat flour
• 2 tablespoons minced shallots
• 1/2 cup white wine
• 1/2 cup chicken stock
• 8 fresh mushrooms, sliced
• 1 sprig fresh tarragon
• 3 1/2 tablespoons port wine
• 1 tablespoon chopped fresh parsley

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.
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.

olive oil, skinless, whole wheat flour, shallots, white wine, chicken stock, mushrooms, tarragon, port wine, parsley

Taken from www.allrecipes.com/recipe/8616/port-and-mushroom-sauce-chicken/ (may not work)