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1.In A Deep Skillet, Heat Oil On High. Coat Chicken With Flour, Add To Skillet, Reduce Heat And Cook On Low For 10 Minutes (Or Until Cooked Through). Remove Chicken Breasts To A Platter And Keep Warm. 2.To The Same Skillet, Add The Shallots, Saute For 1 Minute, Then Add Wine And Heat Until Reduced By Half. Add Stock And Heat For 5 Minutes Until Sauce Thickens. 3.Meanwhile, In A Small Pan, Saute Mushrooms In A Little Oil. Add Tarragon To Mushrooms, Then Add Both To The Chicken And Wine Sauce. Cook All For 7 Minutes, Stir In Port And Cook For 5 More Minutes. 4.Arrange The Chicken On A Platter And Spoon Sauce Over It. Garnish With Parsley And Extra Thyme Sprigs. Serve.
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