Directions:
- In a hot frying pan heat half of the butter (medium-high heat).
- Add in the mushrooms and onion cook for about 5 minutes along with the garlic.
- Remove and set aside in a bowl or deep dish.
- In a bowl combine the flour salt and pepper to coat chicken breasts on both sides.
- In the same frying pan add in the remaining butter and cook the chicken breasts over medium-high heat, careful not to burn, cook till browned on all sides.
- Now stir in the cream and the Port Wine, and the mushrooms, bring to a boil, and then reduce heat to low, cover and simmer for 15 minutes or till cooked.
- Pour into a platter and sprinkle chopped parsley over top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.93 Kcal (1369 kJ) | ||
| Calories from fat | 233.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.91g | 40% | |
|---|---|---|---|
| Cholesterol | 68.18mg | 23% | |
| Sodium | 237.72mg | 10% | |
| Potassium | 302.3mg | 6% | |
| Total Carbs | 16.01g | 5% | |
| Sugars | 2.56g | 10% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 6.16g | 12% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 102.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 187.95 Kcal (787 kJ) | ||
| Calories from fat | 134.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.9g | 40% | |
|---|---|---|---|
| Cholesterol | 39.2mg | 23% | |
| Sodium | 136.66mg | 10% | |
| Potassium | 173.79mg | 6% | |
| Total Carbs | 9.2g | 5% | |
| Sugars | 1.47g | 10% | |
| Dietary Fiber | 1.04g | 7% | |
| Protein | 3.54g | 12% | |
| Vitamin C | 2.7mg | 8% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.6mg | 6% | |
| Calcium | 58.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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