Chicken Marengo

This is a recipe I found and loved 40 years ago just after I got married.It uses bone in chicken breasts instead of boneless skinless breasts.The breasts with bone in make the result much more tender and succulent.

Ingredients:

4 Chicken breasts,bone in
1/4 cup all purpose flour
1/4 cup extra virgin olive oil
6 ounces button mushrooms,stems removed,and sliced
1 small shallot diced
1/2 cup dry red wine
1 cup beef stock
1 can(14.5 oz) petite diced tomatoes
2 cloves of garlic minced
1/2 teaspoon dry thyme
Salt and pepper

Preparation:

Preheat oven to 350 degrees
Salt and pepper chicken breasts
Dredge chicken breasts in flour until coated.Shake off excess flour
Heat oil in saute pan,until hot but not smoking
Saute chicken breasts on each side for about 2 minutes
Place the chicken in oven proof pan and place in oven for about 15 minutes
Meanwhile,saute shallot and garlic in saute pan until golden
Add mushrooms and cook until moisture is no longer given off
Add red wine and boil down until wine is reduced by half,about a minute
Add tomatoes,beef stock,and thyme and simmer for about 5 minutes
Remove chicken breasts from oven and add them to sauce
Simmer chicken with sauce together for about 5 minutes,then serve

Rice goes well with this dish.
Serves 4