↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
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
view more member recipes
CHICKEN WITH PORT-MUSHROOM SAUCE
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pepper Steak With Port Mushroom Sauce
by sgre52160
6 large cut filet mignon 1/4 - 1/3 cup whole black peppercorns, or to taste Port Mushroom Sauce 1 1/2 cups sliced shitake mushroom caps 1 tbsp flour 1/3 cup port or other sweet red wine 1/4 cu
by sgre52160
6 large cut filet mignon 1/4 - 1/3 cup whole black peppercorns, or to taste Port Mushroom Sauce 1 1/2 cups sliced shitake mushroom caps 1 tbsp flour 1/3 cup port or other sweet red wine 1/4 cu
Roasted Beef Tenderloin With Mushroom-port Sauce
by sgre52160
3 lb beef tenderloin roast 1 to 3 teaspoons freshly ground pepper (see notes) 1 teaspoon salt 1 clove garlic, pressed 2 teaspoons olive oil For the Mushroom-Port Sauce: 2 ounces dried m
by sgre52160
3 lb beef tenderloin roast 1 to 3 teaspoons freshly ground pepper (see notes) 1 teaspoon salt 1 clove garlic, pressed 2 teaspoons olive oil For the Mushroom-Port Sauce: 2 ounces dried m
Pepper Steak With Port-wine Mushroom Sauce
by sgre52160
Port-Wine Mushroom Sauce 4 (4-oz) beef tenderloin steaks (about 1 inch thick) 1 tbsp black peppercorns, crushed 1/2 tsp kosher salt Prepare the Port-Wine Mushroom Sauce, and keep warm. Sp
by sgre52160
Port-Wine Mushroom Sauce 4 (4-oz) beef tenderloin steaks (about 1 inch thick) 1 tbsp black peppercorns, crushed 1/2 tsp kosher salt Prepare the Port-Wine Mushroom Sauce, and keep warm. Sp
Pepper Steak With Port, Zinfandel, And Mushroom Sauce
by sgre52160
2 large shallots, sliced 1 1/2 lbs mushrooms, thickly sliced 1 tbsp flour 1 cup Zinfandel 1/2 cup ruby Port 1/2 cup low-salt chicken broth 1 (1 1/4-lb) top sirloin steak, about 3/4 to 1
by sgre52160
2 large shallots, sliced 1 1/2 lbs mushrooms, thickly sliced 1 tbsp flour 1 cup Zinfandel 1/2 cup ruby Port 1/2 cup low-salt chicken broth 1 (1 1/4-lb) top sirloin steak, about 3/4 to 1
Gorgonzola Stuffed Sirloin With Port Wine Mushroom Sauce
by sgre52160
1 New York Sirloin Stuffing: 2 oz Gorgonzola Cheese, crumbled 1 tbsp garlic, grated 1 tbsp shallots, peeled and grated Black pepper, to taste Mushroom Sauce: 2 oz Fresh Sliced Mushrooms 2
by sgre52160
1 New York Sirloin Stuffing: 2 oz Gorgonzola Cheese, crumbled 1 tbsp garlic, grated 1 tbsp shallots, peeled and grated Black pepper, to taste Mushroom Sauce: 2 oz Fresh Sliced Mushrooms 2
view more member recipes
related CDKitchen recipes
Pork Medallions With Fig And Port Wine Sauce
Cherry Port Sauce
Balsamic Port Wine Mushroom Burger
Scallops with Chanterelles and Port Wine Sauce
Melon Au Porto
Port In A Storm
Smoked Chicken Roulade With Dried Fruits And Bourbon Sauce
Gorgonzola Crusted Beef Tenderloin
Beef Medallions In Portobello Wine Sauce
Moroccan Chicken with Dates, Olives and Apricots