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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