Chicken With Red Wine Reduction

Nutrition

Ingredients

Directions

1. 1

   Put a good handful of flour in a bowl , pie plate , or deep dinner plate , and keep it near the stove

2. 2

   Mix the sauce ingredients together and keep handy also

3. 3

   Heat 2 / 3 of the butter and the olive oil in a large skillet over medium heat

4. 4

   Test the oil / butter heat by flicking a little of the flour into it

5. 5

   If it sizzles and turns brown pretty quickly , it's ready to cook the chicken breasts

6. 6

   Dredge one of the chicken breasts in the flour , coating both sides well

7. 7

   Increase the heat of the pan to medium high when you place the first breast in the pan , dredge the next one and place in the pan , and so forth until all are in the pan

8. 8

   Cook for 3 or 4 minutes , then flip them in the same order as you placed them in the pan , and cook for 3 or 4 more minutes

9. 9

   When done , move the chicken breasts to a plate and keep them warm in the oven

10. 10

    Turn heat to high , add the chicken stock , red wine , mustard mixture to the pan and boil

11. 11

    Be sure and stir it well , all the time scraping up the bits of chicken , flour mix , etc

12. 12

    From the bottom of the pan

13. 13

    Tilt the pan to one side , and mix in the remaining tablespoon of butter

14. 14

    Spoon the sauce over the chicken breats and serve immediately