Cook Time: 30 minutes
Serves 6

SAUCE
2 tablespoons brandy
1/2 cup dry white wine
2 tablespoons Manischewitz® Original Tomato Sauce
1 cup Manischewitz® Chicken Consomme
1 tablespoon minced fresh parsley

CHICKEN
6 chicken breasts, boned
Flour to coat chicken
3 tablespoons margarine
1/2 pound mushrooms, sliced
2 shallots, chopped

Sauce:
In a small saucepan, boil brandy and wine to reduce to half. Add tomato sauce, chicken broth and parsley. Simmer until reduced to 1 cup.

Chicken:
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.