68 chicken breast port Recipes

flour for dredging, skinless, boneless chicken breast halves, butter, port wine, dry white wine, chicken stock, dried figs (stems removed ), heavy cream

water, uncooked wild rice, thick-cut bacon slices, chopped (about 3 oz), sliced red onion (about 1 large), port or other sweet red wine, brown chicken stock, shredded roasted chicken breast (about 1 lb), red wine vinegar, salt, black pepper

butter, fresh mushrooms, thin sliced, flour, salt, pepper, ground nutmeg, whole boneless skinless chicken breasts, heavy cream or 1 1/2 cups whipping cream, white port

butter, mushroom, sliced, flour, pepper, onion, sliced, garlic cloves, chopped, chicken breasts, cream, port wine, fresh parsley, chopped

butter or stick margarine, chopped onion, garlic cloves, chopped, chicken livers, port or other sweet red wine, salt, black pepper, dried thyme, ground nutmeg, ground cinnamon, ground allspice, low-fat sour cream, boned , skinned chicken breast, cut into 1/2-inch pieces, fat-free cream cheese, cubed and softened

butter, chopped onion, garlic cloves, chopped, chicken livers, port wine or 2 tbsp other sweet red wine, salt, black pepper, dried thyme, ground nutmeg, ground cinnamon, ground allspice, low-fat sour cream, chicken breast , boned, skinned cut into 1/2-inch pieces, fat free cream cheese, cubed and softened

boneless skinless chicken breast halves, salt, black pepper, olive oil, sliced cremini mushrooms, ruby port, reduced-sodium chicken broth, all-purpose flour, garlic cloves, minced, dried thyme

boneless chicken breasts, butter, almonds, sliced, flour, salt and pepper, chicken stock, ruby port, whipping cream, granny smith apples, peeled, cored and cut into sixths

olive oil, onion, minced, button mushrooms, quartered, skinless, boneless chicken breast, chopped, salt and freshly ground black pepper, port, chicken stock, chopped parsley leaves, chicken legs with thighs, chicken broth or stock, fresh thyme sprigs, extra-virgin olive oil, watercress, unsalted butter, salt and pepper, lemon, juiced

fresh mushrooms, thinly sliced, butter, cubed, king arthur unbleached all-purpose flour, ground nutmeg, salt and pepper to taste, boneless skinless chicken breast halves, chicken broth or port wine, heavy whipping cream, minced fresh parsley , optional, paprika , optional

vegetable oil, boneless skinless chicken breast halves, salt, fresh ground black pepper, balsamic vinegar, ruby port, chicken broth, dried thyme, dried figs, cut in half

chicken breasts, soy sauce, honey, spring onions, chopped, garlic, chopped, fresh ginger, chopped, five-spice powder, vegetable oil, walnut oil, port wine

whole milk, eggs, salt, ground nutmeg, all-purpose flour, boneless chicken breast halves with skin, all-purpose flour, kosher salt, white pepper, unsalted butter, divided, olive oil, chicken livers, trimmed and halved, dried bing cherries, port wine, brown chicken stock, cornstarch, cold water, unsalted butter

boneless chicken breasts (skin on ), olive oil, minced fresh thyme, salt, freshly ground black pepper, all-purpose flour, unsalted butter, dried calimyrna figs, stemmed and quartered, minced shallots, tawny port, beef broth, balsamic or sherry vinegar (optional), garnish: fresh thyme

ancho chiles, boiling water, minced garlic, chopped fresh cilantro, unsalted butter, celery stalks, diced fine, carrot, diced fine, yellow onions, diced fine, black peppercorns, port wine, red wine, cranberry juice concentrate, ancho puree, dark brown sugar, chicken stock, fresh blackberries, all-purpose flour, cascabel chile powder, salt and pepper, french-cut chicken breasts, fresh spinach, washed and stems removed, olive oil, preheat oven to 450. in a mixing bowl, combine flour, chile powder and season with salt and pepper. season the chicken breasts with salt and pepper., saute 2 cloves of garlic and spinach. cool down over ice., divide the spinach among the chicken breasts , placing it in the center of each. roll up the meat and tie with kitchen string. dredge the rolls in the flour mixture and shake off the excess., in a large ovenproof saute pan over medium-high heat , heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. place the pan in the oven and cook the meat an additional 8 minutes for medium. let rest before slicing.

boneless chicken breasts, swiss cheese, cream of mushroom soup, cream of chicken soup, white wine (i like white port wine), milk, seasoned stuffing mix (stove top herb or chicken), butter (1 stick), salt, pepper

butter or stick margarine, chopped onion, garlic cloves, chopped, chicken livers, port or other sweet red wine, salt, black pepper, dried thyme, ground nutmeg, ground cinnamon, ground allspice, low-fat sour cream, boned , skinned chicken breast, cut into 1/2-inch pieces, fat-free cream cheese, cubed and softened

boneless chicken breast halves, skins removed (1 1/2 lb), fresh sage leaves (to total about 32 whole leaves and 1 tsp. chopped sage), prosciutto (or 16 slices if you want full cutlet coverage), olive oil, all-purpose flour, dry white wine, marsala or 1/2 cup port wine, chicken broth, ground black pepper, juice of a freshly squeezed lemon, shredded mozzarella cheese