45 chicken breasts port wine Recipes

olive oil, skinless, boneless chicken breast halves, italian-seasoned breadcrumbs, fat-free , less-sodium chicken broth, tawny port or other sweet red wine, cranberry chutney (such as crosse and blackwell), cornstarch, coarsely ground black pepper, dried rubbed sage

chicken breasts, marinated, olive oil, salt, ground pepper, penne pasta, butter, port wine, gorgonzola, heavy cream, grapes, parsley

duck breast halves, olive oil, fresh thyme, minced, garlic powder, paprika, salt & pepper, beef stock or 1 cup beef broth, chicken stock or 1 cup chicken broth, butter, shallot, minced, port wine, fig preserves, flour

unsalted chicken stock (or canned broth), pitted dried cherries, boneless duck breast halves, salt , to taste, fresh ground pepper , to taste, shallot, minced, port wine (i used ruby port), chicken demi-glace, unsalted butter, at room temperature, cut into small pieces

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

dried cherries, port wine, chicken broth, divided, uncooked wild rice, uncooked long-grain rice, freshly ground pepper, onion, chopped, diced celery, soft whole wheat breadcrumbs, turkey breast, chopped fresh rosemary, garlic cloves, minced, kosher salt, freshly ground pepper, butter or margarine, all-purpose flour

port wine, dried tart cherry, duck breasts (boneless -about 8 oz each), salt & fresh ground pepper, to taste (for the duck), chopped shallot, fresh rhubarb, trimmed and sliced, fresh sugar snap pea, chicken broth or 2 cups stock, arrowroot, orange juice, honey, fresh coarse ground black pepper, salt , to taste

olive oil, boneless skinless chicken breast halves, italian seasoned breadcrumbs, reduced-sodium fat-free chicken broth, tawny port or 1/4 cup other sweet red wine, cranberry chutney (such as crosse and blackwell), cornstarch, fresh coarse ground black pepper, dried rubbed sage

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

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

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

duck breasts, kosher salt, extra-virgin olive oil, seedless red grapes, bacon , cut into lardons, port wine, red wine vinegar, chicken stock

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 skinless chicken breasts, all-purpose flour, chicken broth, grapes, sliced in half (i prefer red but any color will do), whipping cream, red port wine (vintage character or lbv, not tawny unless you like it sweeter), cooking oil

pitted dark, sweet cherries in heavy syrup, skinned, boned duck breast halves, salt, divided, chinese five-spice powder, divided, olive oil, chopped shallots, port wine, divided, fat-free , reduced-sodium chicken broth

dry red wine, good-quality port (preferably not too sweet ), olive oil, balsamic vinegar, maple syrup, low-salt soy sauce, bay leaves, cracked black pepper, garlic, crushed, several sprigs of fresh thyme or 1/4 tsp dried thyme, juniper berries, quail, preferably fresh , with breast and backbones removed, olive oil, poultry bones , necks, and wing tips (quail, chicken, duck, or any combination of the three), carrots, roughly chopped (about 1/2 cup), onion, diced (about 1/2 cup), ribs celery, roughly chopped (about 3/4 cup), bay leaf, dried thyme, garlic, crushed with the flat of a knife blade, water, veal stock or beef broth, good quality port, good-quality port, unsalted butter