Shelly's Recipe

CHICKEN WITH PORT-MUSHROOM SAUCE

Category: Chicken

4 tbsp (butter
1 3/4 cups sliced mushrooms
4 skinless boneless chicken breast halves
All purpose flour

Sauce
1 tsp minced garlic
1/2 cup tawny Port
1/2 cup chicken stock or canned low-salt broth
1/2 cup whipping cream
3/4 tsp dried rosemary

Melt 2 tbsp butter in large skillet over medium-high heat. Add mushrooms; saute until golden, about 5 minutes. Transfer to plate. Melt 2 tbsp butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; saute until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.

Add garlic to same skillet and saute 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.

Slice chicken on diagonal; arrange on plates. Pour sauce over and serve. Serves 4