INGREDIENTS

INSTRUCTIONS

In a large heavy skillet heat the oil over moderately high heat until
it is hot but not smoking and in it cook the chicken breasts, patted
dry and seasoned with salt and pepper, skin sides down, for 3 to 4
minutes, or until they are golden. Turn the breasts and cook them  over
moderate heat, covered, for 7 to 8 minutes more, or until they  are
cooked through. Transfer the breasts to a platter and keep them  warm.
To the skillet add the garlic, the shallot, and the 2 thyme  sprigs (or
the dried thyme if using) and cook the mixture, stirring,  until the
shallot is softened. Add the vinegar, boil the mixture  until the
vinegar is almost evaporated, and add the mushrooms. Cook  the mixture
over moderate heat, stirring, for 1 minute, add the wine,  and boil the
mixture until the wine is almost evaporated. Add 1 1/4  cups of the
broth and the scallions and simmer the mixture for 1  minute. In a
small bowl whisk together the remaining 1/4 cups broth  and the
arrowroot and add the mixture to the skillet with the  tomatoes and he
fresh thyme leaves. Simmer the sauce, stirring, for 1  minute, or until
it is thickened, stir in any juices that have  accumulated around the
chicken, and add salt and pepper to taste.  Transfer a chicken breast
to each of 6 dinner plates, spoon some of  the sauce over each breast,
and garnish each serving with 1 of the  additional thyme sprigs.
Serves 6.  Gourmet May 1992  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1540
Calories From Fat: 427
Total Fat: 47.6g
Cholesterol: 292.4mg
Sodium: 3957.3mg
Potassium: 4098.7mg
Carbohydrates: 119.5g
Fiber: 17.1g
Sugar: 13.6g
Protein: 144.8g