READY IN 30 mins

Port And Mushroom Sauce Chicken

Read Reviews (65)

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

Directions

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.
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.
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.
Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 22, 2005

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

—Diane

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Most Helpful Critical Review

May 12, 2005

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. Based upon previous reviews the only change I made was to triple the sauce and mushrooms. A similar recipe that I've rated 5-stars is "Chicken Breasts with Balsamic Vinegar and Garlic". I highly recommend this recipe instead.

—RogueOnion8

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84 Ratings

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Nov 07, 2005

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. Added 1/2 cup of heavy cream to the sauce for a silker, richer sauce. Served it all over linguini pasta.

—VORCHA

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Aug 15, 2003

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

—JMARRON

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Jul 18, 2005

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 time.I thickened it with cornstarch mixed with a tiny bit of water so it wouldnt clump. The chicken was nice and tender, and the mushrooms were great. I used more shallots, about 4 tbs. I didnt use tarragon, i used this herb mix my ma has, Herbs de Provence. DELICIOUS!!! Thank you so much for this delicious and easy meal. (served with mashed potatoes and broccoli)

—2Yung2Cook

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Aug 24, 2004

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 chicken and a side of mashed potatoes. You couldn't get better than this in a restaurant! Thanks, folks!

—M Styles

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Oct 25, 2003

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 deal and just a matter of preference. I cut the chicken breasts into quarters before cooking to make the dish a little easier to handle for various appetites. Additionally, I added a little more chicken stock, white wine, and port because I though the recipe did not call for enough of it for a good proportion. The fresh tarragon is a judgement call. I am not a huge tarragon fan, but tried it and of course I got what I expect... a nice tarragon aftertaste, but sometimes I think fresh tarragon takes away from the taste. If other people are not big tarragon fans, i would suggested maybe using a bay leaf or two. The last thing is that I added a little milk to a portion of the sauce to see who it changed my feeling and you can't go wrong with either one. If you prefer creamier sauces, add some milk, otherwise the sauce itself it fine. Thanks for the recipe Carol. I will make it again sometime.

—KFEATHER

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Dec 30, 2004

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. I didn't use the parsley. I would use more shallots, maybe 4T instead. Very Good!!! I've made it twice and the wheat flour gives a great taste. I will use wheat for all browning to see what happens. Thanks for the recipe!

—LYNNDUNN

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Nutrition

Calories
229 kcal
11%

Carbohydrates
7.5 g
2%

Cholesterol
69 mg
23%

Fat
5.2 g
8%

Fiber
1.1 g
4%

Protein
29.4 g
59%

Sodium
162 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Port And Mushroom Sauce Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 229
Calories from Fat: 47

% Daily Value *
Total Fat 5.2g 8 %
** Saturated Fat 0.9g 5 %
** Cholesterol 69mg 23 %
Sodium 162mg 6 %
Potassium 498mg 14 %
Total Carbohydrates 7.5g 2 %
** Dietary Fiber 1.1g 4 %
Protein 29.4g 59 %
** Sugars 1.3g
Vitamin A 3 %
Vitamin C 6 %
Calcium 3 %
** Iron 15 %
** Thiamin 15 %
** Niacin 159 %
** Vitamin B6 47 %
** Magnesium 18 %
** Folate 9 %

* 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.