Chicken Breast Bordelaise

1. 1

   Coat split chicken breasts with a light dusting of flour. Melt the 2 tablespoons of butter in a large skillet.

2. 2

   Very lightly saute the chicken on both sides, cooking in 2 batches if necessary.

3. 3

   Season with salt and pepper.

4. 4

   Remove pieces to baking dish.

5. 5

   In the same skillet, in the butter remaining from the chicken, saute the sliced mushrooms briefly to coat and add the red wine.

6. 6

   Reduce the wine over medium heat until liquid is almost gone.

7. 7

   Add the 1 tablespoon butter to the same skillet, then mix in the flour.

8. 8

   Slowly stir in the soup and cook until the mixture boils.

9. 9

   Pour sauce over chicken.

10. 10

    Tightly cover baking dish and bake at 350u00b0 for 45 minutes.

11. 11

    Serve with white rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.