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