Best Chicken With Port Mushroom Sauce Recipes

CHICKEN WITH PORT-MUSHROOM SAUCE

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.

CHICKEN WITH CREAMY PORT SAUCE

Steps:

• Toss chicken in seasoned flour, shake away excess flour.
• Heat butter in pan, add chicken, cook on both sides until lightly browned.
• Drain excess butter from pan, add water, wine, port and stock cube, bring to the boil, simmer for about 10 minutes or until chicken is cooked through.
• Remove chicken from pan, keep warm.
• Bring sauce to the boil, simmer, uncovered , for about 5 minutes or until sauce is reduced by half.
• Stir in cream, return chicken to pan, cook until chicken is heated through.

CHICKEN WITH CREMINI MUSHROOM - PORT SAUCE

Steps:

• Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
• Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
• Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
• Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.

INCREDIBLE CHICKEN OPORTO

Steps:

• 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.