4 boneless chicken breasts
Flour, for dusting
2 TB cooking oil
Salt and pepper, to taste
2 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1/2 cup canned petite diced tomatoes, well-drained
1 packet brown-gravy mix
1/2 cup water
2/3 cup port wine
Heat oven to 350º.
Place 1/2 cup flour into a large zip-lock bag. Add chicken and shake well to coat. Shake off excess flour and set aside.
Heat oil in large skillet over medium heat until shimmering. Add chicken. Season with salt and pepper. Saute until well-browned on one side, flip over, season opposite side, and saute until well-browned on second side.
Chicken will not be cooked through. Remove to a baking dish that has been coated with non-stick spray.
In same skillet, melt the butter,. Add mushrooms, season with salt and pepper, and saute.
Meanwhile, open tomatoes and drain. Measure out 1/2 cup.
When mushrooms begin to release their juices, add garlic and tomatoes to skillet and continue to cook over low until mushrooms are soft.
Whisk water and gravy in small bow. Add to skillet, mixing well to combine with mushrooms. Sauce will be very thick. Reduce heat to low, whisk in port wine and continue to simmer until sauce begins to bubble.
Pour sauce over chicken. Cover with foil and place in oven. Bake for 30 minutes or until chicken is cooked & tender (time might vary depending on oven & size/thickness of chicken breasts)