Port Mushroom Chicken Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter,
2 cup: Portabella mushrooms, sliced
Whole small button or crimin,
4: Boneless skinless chicken br,
All-purpose flour,
2 large: Garlic cloves, minced
1/2 cup: Tawny port,
1/2 cup: Chicken stock or canned low-,
1/2 cup: Heavy cream,
3/4 tsp: Dried rosemary,
Directions:
Recipe by: Sharon Beck Saute mushrooms
about 5 minutes in butter, in a large skillet. (Use about 1/2 the
butter) Remove mushrooms to warm covered bowl or serving plate. Melt
remaining butter in same pan. Coat chicken with flour, salt & pepper
as desired. Place in pan and saute until just done (about 4 minutes
per sid Tranfer to same container as mushrooms. Saute garlic in same
pan, and scrape up browned bits. Add Port and bring to a boil while
still scraping. Add stock and cream and bring to a boiil. Add
rosemary and boil until slightly thickened (about 5-8 minutes) Return
mushrooms to skillet and stir to coat well. Slice chicken on a
diagonal, arrange on plates. Pour sauce wi mushrooms over and serve
Source from luhu.jp
about 5 minutes in butter, in a large skillet. (Use about 1/2 the
butter) Remove mushrooms to warm covered bowl or serving plate. Melt
remaining butter in same pan. Coat chicken with flour, salt & pepper
as desired. Place in pan and saute until just done (about 4 minutes
per sid Tranfer to same container as mushrooms. Saute garlic in same
pan, and scrape up browned bits. Add Port and bring to a boil while
still scraping. Add stock and cream and bring to a boiil. Add
rosemary and boil until slightly thickened (about 5-8 minutes) Return
mushrooms to skillet and stir to coat well. Slice chicken on a
diagonal, arrange on plates. Pour sauce wi mushrooms over and serve
Source from luhu.jp
Tags
Poultry