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Ingredients

• 1 tablespoon olive oil
• 4 skinless, free range organic boneless chicken breast halves
• 2 tablespoons whole wheat flour
• 2 tablespoons minced shallots
• 1/2 cup white wine
• 1/2 cup chicken stock
• 8 fresh mushrooms, sliced
• 1 T Two Snooty Chefs Herbs de Poulet Gourmet Spice Blend
• 3 1/2 tablespoons Chardonnay wine
• 1 tablespoon chopped fresh parsley

Directions:

1. In a sauté pan, heat oil on high. Coat chicken with Herb de Poulet and whole wheat flour, add to skillet brown chicken and finish in 400˚ oven for 10 minutes or the chicken breast reaches the internal temperature of 165°. Remove chicken breasts to a platter and keep warm.
2. To the same skillet, 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 the chicken and wine sauce.
4. Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve with organic brown rice and fresh steamed seasonal vegetables.