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