Port And Mushroom Sauce Chicken Recipe
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Port And Mushroom Sauce Chicken

By: Carol Alter  
"Rich, tasty and easy to make with delicious, fresh ingredients!"

Rating: This weblink has been rated 65 times with an average star rating of 4.4 Read Reviews (51)

Rate/Review | 3,039 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves
  • 3 tablespoons whole wheat flour
  • 2 tablespoons minced shallots
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 8 fresh mushrooms, sliced
  • 1 sprig fresh tarragon
  • 3 1/2 tablespoons port wine
  • 1 tablespoon chopped fresh parsley

Directions

  1. In a deep skillet, heat oil on high. Coat chicken with flour, add to skillet, reduce heat and cook on low for 10 minutes (or until cooked through). Remove chicken breasts to a platter and keep warm.
  2. To the same skillet, add the shallots, saute for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.
  3. Meanwhile, in a small pan, saute mushrooms in a little oil. Add tarragon to mushrooms, then add both to the chicken and wine sauce. Cook all for 7 minutes, stir in port and cook for 5 more minutes.
  4. Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 209 | Total Fat: 5.1g | Cholesterol: 69mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2005 by DeafDogLover 
Very rarely do I rate a recipe a 1-star but my roommate and I took two bites and decided to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2005 by VORCHA 
Fantastic dish that was quick and easy to throw together. I pounded the chicken breasts thin... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2005 by Diane Supporting Member (Click to learn more about Supporting Membership)
Add the port wine LAST, not along with the white wine, or you'll have trouble thickening the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2005 by 2Yung2Cook 
This was scrumptious. The sauce was so good, i had trouble not picking up the plate and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2004 by M Styles 
Really good recipe. I'll make this again. I used several tips in the reviews. I pounded out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2003 by JMARRON 
THIS WAS A WONDERFUL RECIPE GOING TO BE MAKING IT AGAIN AND AGAIN ALTHOUGH I DID DOUBLE THE... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2004 by LYNNDUNN 
I made this for a business dinner. My guest gobbled it up!! I bought fresh breasts from the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2004 by claudygirl 
I had two split chicken breasts on hand (for two), no shallots, used onions, no fresh... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2003 by KFEATHER 
I did like this recipe, but I did change it some to get the tastes that I preferred. First of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2003 by JDVMD 
Fabulous meal. Used regular flour instead of whole wheat because I didn't have any. Also,... MORE

 
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