Best Chicken With Cremini Mushroom Port Sauce Recipes

Chicken Cacciatore with Cremini Mushrooms image

Provided by Martha Stewart

Time 4h15m

Number Of Ingredients 9

1 whole chicken, cut into 10 pieces, skin removed (except from wings)
8 ounces cremini mushrooms, quartered
1 can (28 ounces) whole peeled plum tomatoes in juice, drained, and broken up
1/4 cup all-purpose flour
1/4 cup dry white wine, such as Sauvignon Blanc
1 celery stalk, thinly sliced
1 small onion, halved and thinly sliced
1 sprig fresh rosemary or 1/2 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper

Steps:

In a 5-quart slow cooker, stir together chicken, mushrooms, tomatoes, flour, wine, celery, onion, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cover; cook on high setting until meat is tender, 4 hours. Do not lift the cover of the slow cooker while cooking. To serve, discard rosemary sprig.

Nutrition Facts : Calories 464 g, Fat 9 g, Fiber 5 g, Protein 65 g

Chicken with Port-Mushroom Sauce image

Provided by Rick Thiemke

Yield Serves 4

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
1 3/4 cups sliced mushrooms
4 skinless boneless chicken breast halves
All purpose flour
1 teaspoon minced garlic
1/2 cup tawny Port
1/2 cup chicken stock or canned low-salt broth
1/2 cup whipping cream
3/4 teaspoon dried rosemary

Steps:

Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.
Add garlic to same skillet and sauté 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.
Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.