|All purpose flour||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Chicken breasts||32 Ounce (Bone In, 4 In Number, 8 Ounce Each)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped garlic||2 Teaspoon|
|Minced shallot||2 Teaspoon|
|Wild mushrooms||8 Ounce, cleaned, trimmed, and sliced|
|Veal stock/Chicken stock||1⁄2 Cup (8 tbs)|
|Diced tart apple||1⁄3 Cup (5.33 tbs) (Such As Granny Smith Or Gravenstein)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Minced tarragon||2 Teaspoon|
|Minced thyme||1 Teaspoon|
PREHEAT THE OVEN to 350°F.
SEASON THE FLOUR with a generous pinch each of salt and pepper.
Dust the chicken with the seasoned flour, patting to remove excess.
In a large skillet, heat the oil over medium-high heat.
Add the chicken and saute until golden brown, 3 to 4 minutes per side.
Remove the chicken from the pan and set it in a shallow baking dish.
Bake the chicken until it is no longer pink in the center of the thickest part, 15 to 20 minutes.
PREPARE THE SAUCE while the chicken is baking.
Pour off all but about 1 tablespoon of the oil from the pan the chicken was cooked in, and reheat the pan over medium-high heat.
Add the garlic and shallot and saute for 1 minute.
Add the mushrooms and cook until just tender, about 3 minutes.
Add the stock, apple, walnuts, sherry, white wine, tarragon, and thyme.
Cook, stirring occasionally, until reduced by about half.
Taste the sauce for seasoning, adding salt and pepper to taste.
ARRANGE THE CHICKEN breasts on individual plates, pour the sauce over them, and serve immediately.