Port Mushroom Chicken
poultry
4 tablespoon butter
2 cup portabella mushrooms, sliced
1 whole small button or crimin
4 boneless skinless chicken br
1 all-purpose flour
2 large garlic cloves; minced
1/2 cup tawny port
1/2 cup chicken stock or canned low-
1/2 cup heavy cream
3/4 teaspoon dried rosemary
Recipe by: Sharon Beck 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 & 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
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