This recipe from Bon Appetit is very simple and easy. I thought it needed something to make it more rich tasting (cream perhaps), but many of the readers on the Bon Appetit website disagreed with me. Many thought it was great. Personally, I thought the mashed potatoes I served with it were a lot better.
4 medium chicken breast halves - with skin
All purpose flour
2 tablespoons vegetable oil
1 1/4 pounds mushrooms - sliced
4 large shallots - chopped
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons chopped fresh tarragon
1 1/2 cups chicken broth
1 cup dry white wine
Sprinkle chicken with some salt and pepper; dust with enough flour to coat thinly. Heat oil in heavy large skillet over medium-high heat. Add chicken; saute until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots, thyme, and tarragon to skillet. Saute until mushrooms are cooked through and juices are reduced to 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. Transfer chicken and sauce to plates.
Calories: 416 Calories From Fat: 46%
Protein: 46g Carbohydrate: 12g
Cholesterol: 124mg Sodium: 690mg