Chicken Toscana

Directions

1. 1
   Earlier in day or prior to cooking chicken:
2. 2
   Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
3. 3
   Return to pan and cook over medium low until thickened.
4. 4
   Just before serving on chicken, add chestnuts and heat through.
5. 5
   Salt and pepper to taste.
6. 6
   Dredge chicken cutlets in flour.
7. 7
   Heat non stick fry pan (use PAM if necessary).
8. 8
   Add butter and oil.
9. 9
   Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
10. 10
    Pour thickened port gravy over cutlets and serve.