Chicken With Port-Mushroom Sauce

Course : Chicken
Serves: 4
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2 tablespoons butter
2 tablespoons light olive oil
1/2 pound sliced mushrooms
4 whole boneless skinless chicken breast halves
2 tablespoons all purpose flour
2 cloves garlic -- minced
1/2 cup tawny port
1/2 cup canned low-salt chicken broth
1/2 cup whipping cream
1 tablespoon chopped fresh rosemary

Preparation / Directions:

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.


Nutritional Information:

1201 Calories (kcal); 74g Total Fat; (55% calories from fat); 117g Protein; 16g Carbohydrate; 499mg Cholesterol; 596mg Sodium

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