Chicken Toscana

1. 1

   Earlier in day or prior to cooking chicken:

2. 2

   Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.

3. 3

   Return to pan and cook over medium low until thickened.

4. 4

   Just before serving on chicken, add chestnuts and heat through.

5. 5

   Salt and pepper to taste.

6. 6

   Dredge chicken cutlets in flour.

7. 7

   Heat non stick fry pan (use PAM if necessary).

8. 8

   Add butter and oil.

9. 9

   Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).

10. 10

    Pour thickened port gravy over cutlets and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.