Chicken with Mushrooms and White Wine

4 servings

4 boneless chicken breast halves with skin
2 Tbsp vegetable oil
1-1/4 lbs mushrooms, sliced
4 large shallots, chopped
1-1/2 Tbsp chopped fresh thyme or 1-1/2 tsp dried
1-1/2 Tbsp chopped fresh tarragon or 1-1/2 tsp dried
1-1/2 cups chicken broth
1 cup dry white wine

Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy, large skillet. Add chicken; saute until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Saute until mushrooms are cooked through and juices are reduced to a 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.