Preparation:
Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and saut‚ until golden, about 5 minutes. Using slotted spoon, transfer mushrooms to plate. Melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium-high heat. Season chicken with salt and pepper. Coat with flour, shaking off excess. Add chicken to skillet and saut‚ until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil to keep warm. Add garlic to same skillet and saut‚ over medium heat 1 minute. Add Port and bring to a boil, scraping up any browned bits. Add broth, cream and rosemary and boil until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Return mushrooms and chicken to skillet and boil 1 minute. Transfer chicken to plates and spoon sauce over.
Prep Time: 5 minutes Cook Time: 20 minutes Makes: 4 servings Port is a nice variation from red wine for sauces because it adds a sweetness not found in wine. The combination here with mushrooms and rosemary is especially nice. |
