Chicken with port-mushroom sauce - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | (1/2 stick) butter |
| 1¾ | cup | Sliced mushrooms |
| 4 | Skinless boneless chicken breast halves | |
| All purpose flour | ||
| 1 | teaspoon | Minced garlic |
| ½ | cup | Tawny Port |
| ½ | cup | Chicken stock or canned low-salt broth |
| ½ | cup | Whipping cream |
| ¾ | teaspoon | Dried rosemary |
Directions
Melt 2 T butter in large skillet over medium-high heat. Add mushrooms; saute until golden, about 5 minutes. Transfer to plate. Melt 2 T 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.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>