Portuguese Chicken I Recipe

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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!!!!!!!

—Amy37

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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.

—bookgirl in the kitchen

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150 Ratings

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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!

—dre88

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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!

—dinebright

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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!

—TARA200

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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.

—Buzymom

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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.

—BARNKITTY

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Sep 22, 2007

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

—Katie H

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Nutrition

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.

Nutritional Information

Portuguese Chicken I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 653
Calories from Fat: 405

% Daily Value *
Total Fat 45g 69 %
Saturated Fat 24.2g 121 %
Cholesterol 225mg 75 %
Sodium 1040mg 42 %
Potassium 385mg 11 %
Total Carbohydrates 6.5g 2 %
Dietary Fiber 0.3g 1 %
Protein 43.4g 87 %
** Sugars 0.9g
Vitamin A 27 %
Vitamin C 2 %
Calcium 10 %
Iron 19 %
** Thiamin 10 %
** Niacin 95 %
** Vitamin B6 33 %
** Magnesium 16 %
** Folate 6 %

* 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.