Chicken Breast Bordelaise - chicken breasts

Method

• Coat split chicken breasts with a light dusting of flour. Melt the 2 tablespoons of butter in a large skillet.
• Very lightly saute the chicken on both sides, cooking in 2 batches if necessary.
• Season with salt and pepper.
• Remove pieces to baking dish.
• In the same skillet, in the butter remaining from the chicken, saute the sliced mushrooms briefly to coat and add the red wine.
• Reduce the wine over medium heat until liquid is almost gone.
• Add the 1 tablespoon butter to the same skillet, then mix in the flour.
• Slowly stir in the soup and cook until the mixture boils.
• Pour sauce over chicken.
• Tightly cover baking dish and bake at 350° for 45 minutes.
• Serve with white rice.