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Ingredients
| salted butter: 1/2 cup |
| white mushrooms: 0.5 lb (sliced) |
| all-purpose flour (unsifted): 1/4 cup |
| black pepper: 2 tsp |
| onions: 1 (sliced) |
| garlic: 2 cloves (chopped) |
| chicken breasts: 6 breasts |
| light whipping cream (fluid): 1 1/2 cups |
| port wine: 1/3 cup |
| parsley: 2 Tbl (chopped) |
Chicken Oporto
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
5 serving(s)
Tags
- In a hot frying pan heat half of the butter (medium-high heat).
- Add in the mushrooms and onion cook for about 5 minutes along with the garlic.
- Remove and set aside in a bowl or deep dish.
- In a bowl combine the flour salt and pepper to coat chicken breasts on both sides.
- In the same frying pan add in the remaining butter and cook the chicken breasts over medium-high heat, careful not to burn, cook till browned on all sides.
- Now stir in the cream and the Port Wine, and the mushrooms, bring to a boil, and then reduce heat to low, cover and simmer for 15 minutes or till cooked.
- Pour into a platter and sprinkle chopped parsley over top.