Chicken Toscana

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 1/2 lbs thinly sliced chicken cutlets
• flour, to dredge cutlets
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 1/2 cups tawny port (osbourne ruby or fairbanks)
• 3/4 cup chicken stock
• 3/4 cup beef stock (may use bouillon cubes)
• 1 tablespoon flour
• salt and pepper
• 5 -6 ounces roasted peeled chestnuts

Recipe

• 1 earlier in day or prior to cooking chicken:.
• 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 return to pan and cook over medium low until thickened.
• 4 just before serving on chicken, add chestnuts and heat through.
• 5 salt and pepper to taste.
• 6 dredge chicken cutlets in flour.
• 7 heat non stick fry pan (use pam if necessary).
• 8 add butter and oil.
• 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 pour thickened port gravy over cutlets and serve.