Portuguese Chicken I Recipe - Allrecipes.com
Portuguese Chicken I Recipe
  • READY IN 1 hr

Portuguese Chicken I

Recipe by  

"Creamy rich chicken in white wine sauce. Serve over rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2007

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 thicken once you add the cream. I mixed my leftover chicken, sauce, & rice altogether and saved it for lunch the next day - but I ended up eating it before bed it was so good!!!!!!!

Most Helpful Critical Review
Nov 13, 2007

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 a very nice dinner for a week night.

Dec 09, 2006

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 & pepper and the recipe doesn't tell you what to do with them. I added them to sauce while it was reducing and that worked out well for me. Maybe that's why other reviewers thought the sauce was bland - it would have been without the S&P. I thought the consistency of the sauce was perfect, like gravy. I didn't serve with rice, I did pasta with tomato sauce instead and it didn't really go well with the chicken. Next time I will serve with garlic mashed potatoes - it would be fantastic with the sauce!

Nov 12, 2007

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 proceeded with the sauce directions. When the sauce was reduced to just the right consistency (coated the back of a spoon), I popped the chicken breasts under the broiler to crisp the skin. Pretty plating helped me to avoid mushing the crisp skin: layer the sauce over the plate, add mashed potatoes slightly off center, prop the chicken up against the potatoes and drizzle a little extra sauce over the potatoes. Garnish with chopped fresh scallion and some smoked paprika and you've got a winner!

Mar 01, 2007

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 terms of thickness. The key is to reduce the broth quite a bit before adding any cream. I would serve this to guests any time. The chicken was succulent and tender. We had it with steamed baby potatos instead of rice. This one's a keeper for me!

Apr 04, 2007

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. Even my picky children ate every bite and the hubby made sure he wiped up all the sauce on his plate with a nice crusty slice of bread. This is definetly a keeper. Thanks.

Mar 21, 2005

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.

Sep 22, 2007

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


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  • Calories
  • 653 kcal
  • 33%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 225 mg
  • 75%
  • Fat
  • 45 g
  • 69%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 43.4 g
  • 87%
  • Sodium
  • 1040 mg
  • 42%

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

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