Port mushroom chicken

Yield: 1 servings

Measure Ingredient
4 tablespoons Butter
2 cups Portabella mushrooms, sliced
\N \N Whole small button or crimin
4 \N Boneless skinless chicken br
\N \N All-purpose flour
2 larges Garlic cloves; minced
½ cup Tawny port
½ cup Chicken stock or canned low-
½ cup Heavy cream
¾ teaspoon Dried rosemary

Recipe by: Sharon Beck <ao852@...> Saute mushrooms about 5 minutes in butter, in a large skillet. (Use about ½ 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

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