Chicken with Port-Mushroom Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons (1/2 stick) butter |
1 3/4 cups sliced mushrooms |
4 skinless boneless chicken breast halves |
all purpose flour |
1 teaspoon minced garlic |
1/2 cup tawny port |
1/2 cup chicken stock or canned low-salt broth |
1/2 cup whipping cream |
3/4 teaspoon dried rosemary |
Directions:
1. Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.
2. Add garlic to same skillet and sauté 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.
3. Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.
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