• 4servings
  • 30minutes
  • 223calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsCopper, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 4 skinless, boneless chicken breast fillets

  3. 3 tablespoons wholemeal flour

  4. 2 shallots, minced

  5. 100ml (4 fl oz) white wine

  6. 100ml (4 fl oz) chicken stock

  7. 8 fresh mushrooms, sliced

  8. 1 sprig fresh tarragon

  9. 3 to 4 tablespoons port wine

  10. handful chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a deep frying pan, heat oil on high. Coat chicken with flour, add to frying pan, reduce heat and cook on low for 10 minutes (or until cooked through and browned on both sides). Remove chicken breasts to a platter and keep warm.

  2. To the same frying pan, add the shallots, sauté 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, sauté mushrooms in a little oil. Add tarragon to mushrooms, then add both to the chicken and wine sauce. Cook together 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 serve.


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