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Cooking Time: 30 minutes Serves: 6
In a small saucepan, boil brandy and wine to reduce to half. Add marinara sauce, chicken broth and parsley. Simmer until reduced to 1 cup.
Flatten chicken breasts by pounding lightly. Dust each breast with flour. In a skillet, sauté coated chicken in margarine until tender. Place in roasting pan. Sauté mushrooms and shallots in skillet in which chicken was prepared. Place mushrooms and shallots on top of chicken. Pour sauce over chicken. Bake at 350 degrees F until chicken feels firm and is cooked through.