Port And Mushroom Sauce Chicken

Port And Mushroom Sauce Chicken

"Rich, tasty and easy to make with delicious, fresh ingredients!"
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Ingredients

30 m servings 229 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

Read all reviews 66
  1. 85 Ratings

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Most helpful positive review

Add the port wine LAST, not along with the white wine, or you'll have trouble thickening the sauce.

Most helpful critical review

Very rarely do I rate a recipe a 1-star but my roommate and I took two bites and decided to throw it out. I do not know why it tasted so bad. I believe may be far too much taragon in this dish. ...

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Very rarely do I rate a recipe a 1-star but my roommate and I took two bites and decided to throw it out. I do not know why it tasted so bad. I believe may be far too much taragon in this dish. ...

Add the port wine LAST, not along with the white wine, or you'll have trouble thickening the sauce.

Fantastic dish that was quick and easy to throw together. I pounded the chicken breasts thin as suggested by several reviewers, doubled the sauce using a medley of different type of mushrooms. ...

This was scrumptious. The sauce was so good, i had trouble not picking up the plate and licking it like a little kid!I, like many others, doubled the sauce and am thinking of tripling it next ti...

THIS WAS A WONDERFUL RECIPE GOING TO BE MAKING IT AGAIN AND AGAIN ALTHOUGH I DID DOUBLE THE AMOUNT OF SAUCE MIXTURE SO THAT I COULD TOP WHITE RICE WITH IT

Really good recipe. I'll make this again. I used several tips in the reviews. I pounded out the chicken, TRIPLED the mushrooms and sauce instead of just doubling, and served it all over the c...

I did like this recipe, but I did change it some to get the tastes that I preferred. First of all, I think that there needed to be a little more shallots and muschrooms, but that is not a big d...

I made this for a business dinner. My guest gobbled it up!! I bought fresh breasts from the butcher (5) and used a whole can of chicken broth. I also used a whole container of sliced mushrooms. ...

Fabulous meal. Used regular flour instead of whole wheat because I didn't have any. Also, added more chicken broth and port because it really didn't make enough sauce. Husband would have liked t...

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