Port Mushroom Chicken
Description
This International main features Butter, Portabella mushrooms, sliced. It delivers smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Whole small button or crimin 4 Boneless skinless chicken br All-purpose flour 2 lg Garlic cloves; minced 1/2 c Tawny port 1/2 c Chicken stock or canned low- 1/2 c Heavy cream 3/4 ts Dried rosemary
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about 5 minutes in butter, in a large skillet. (Use about 1/2 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
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 133.9kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 7.6g38%
- Cholesterol 32.2mg11%
- Sodium 102.5mg5%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 1.2g5%
- Sugars 2.4g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, butter, chicken, international, main, mushroom, mushrooms, port, portabella, sautéing, sliced, title, vegetarian
