Port Mushroom Chicken Recipe - Cooking Index
Port Mushroom Chicken Recipe - Cooking Index
| 4 tablespoons | 60ml | Butter |
| 2 cups | 474ml | Portabella mushrooms - sliced |
| 1 | Small button or crimin | |
| 4 | Boneless skinless chicken breasts | |
| All-purpose flour | ||
| 2 | Garlic cloves - minced (large) | |
| 1/2 cup | 118ml | Tawny port |
| 1/2 cup | 118ml | Chicken stock or canned low- |
| 1/2 cup | 118ml | Heavy cream |
| 3/4 teaspoon | 3.8ml | Dried rosemary |
Recipe by: Sharon Beck <[email protected]> Saute mushrooms 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 and pepper as desired. Place in pan and saute until just done (about 4 minutes 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 boil.
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 with mushrooms over and serve
Source:
Emeril Lagasse
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