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Portuguese Chicken I


"Creamy rich chicken in white wine sauce. Serve over rice."
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1 h servings 653 cals
Original recipe yields 4 servings


  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 45 g
  • 69%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 43.4 g
  • 87%
  • Cholesterol:
  • 225 mg
  • 75%
  • Sodium:
  • 1040 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a large skillet over medium-high heat. Add chicken breasts, and cook until nicely browned on both sides. Pour in chicken stock and white wine, using enough chicken stock so that the chicken pieces are covered halfway to two thirds by liquid. Add whole garlic cloves. Reduce heat to medium-low, sprinkle flour over the top of the contents of the pan and cover with a lid. Simmer for 40 to 45 minutes, until chicken is cooked through.
  2. When chicken is cooked through, remove to a dish, and keep warm. Boil the liquid in the skillet until it is reduced to about 1 1/2 cups. Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can. Return chicken to the pan, and heat through.

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Read all reviews 130
  1. 164 Ratings

Most helpful positive review

DIVINE! I used 6 pieces of boneless chicken, 1.5 cups CHARDONNAY (this white is drier than say a sweet Reisling - DRY is KEY!), 1 cup stock, 6 garlic cloves. You need to give the sauce time to ...

Most helpful critical review

I thought the sauce was excellent but a little simple. So I added fresh thyme and rosemary to the ingredients and then fresh sliced mushrooms. I put it on egg noodles rather than rice. This was ...

Most helpful
Most positive
Least positive

DIVINE! I used 6 pieces of boneless chicken, 1.5 cups CHARDONNAY (this white is drier than say a sweet Reisling - DRY is KEY!), 1 cup stock, 6 garlic cloves. You need to give the sauce time to ...

I just finished eating this, and I gotta give it 5 stars. It was really tasty and fairly easy to prepare. The one complaint I have about the recipe is the ingredients list 1 tsp each of salt & p...

Looked good, but I don't like gummy chicken skin. Instead of following the recipe directions exactly, I cooked the chicken, removed it to a warmer just before finishing, deglazed the pan and pr...

This was excellent. I cut down on the fat a little, such as frying in a smaller amount of butter mixed with olive oil, then drained the fat off before proceeding. The sauce turned out fine in ...

This is not the Portugese Chicken recipe that Vavo use to make. This is EASY and very TASTY. I did not use butter and used just a little olive oil. I also replaced the cream with tomato sauce. E...

This smelled heavenly while cooking. I guess I was expecting a bit of a thicker sauce, but it was still tasty. Subbed apple juice for the white wine. Great flavor on the chicken.

Yum-o...this tasted like restaurant quality recipe. Will make again and again.

This dish turned out delicious. My husband and I loved it. I prepared it with boneless, skinless chicken breasts seasoned with salt, pepper, paprika and garlic powder. Sauteed the chicken with p...

Oh my gosh, this is phenomenal. I used just two bone-in chicken breasts, but the full amount of sauce as well as three cups of cooked rice. I'm so glad I made the extra sauce. I cheated and used...