Directions:
- 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.
- 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.
- 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.
- Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.56 Kcal (1539 kJ) | ||
| Calories from fat | 98.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 17% | |
|---|---|---|---|
| Cholesterol | 140.14mg | 47% | |
| Sodium | 810.97mg | 34% | |
| Potassium | 877.51mg | 19% | |
| Total Carbs | 10.97g | 4% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 49.91g | 100% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1mg | 5% | |
| Calcium | 21.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 102 Kcal (427 kJ) | ||
| Calories from fat | 27.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 17% | |
|---|---|---|---|
| Cholesterol | 38.89mg | 47% | |
| Sodium | 225.05mg | 34% | |
| Potassium | 243.51mg | 19% | |
| Total Carbs | 3.04g | 4% | |
| Sugars | 0.85g | 12% | |
| Dietary Fiber | 0.19g | 3% | |
| Protein | 13.85g | 100% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.3mg | 5% | |
| Calcium | 5.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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