Chicken Oporto Recipe 55

Steps:

• In a hot frying pan heat half of the butter (medium-high heat).
• Add in the mushrooms and onion cook for about 5 minutes along with the garlic.
• Remove and set aside in a bowl or deep dish.
• In a bowl combine the flour salt and pepper to coat chicken breasts on both sides.
• In the same frying pan add in the remaining butter and cook the chicken breasts over medium-high heat, careful not to burn, cook till browned on all sides.
• Now stir in the cream and the Port Wine, and the mushrooms, bring to a boil, and then reduce heat to low, cover and simmer for 15 minutes or till cooked.
• Pour into a platter and sprinkle chopped parsley over top.

Steps:

• In 12 inch skillet over medium high heat, in hot butter cook mushrooms 5 minutes. Remove mushrooms with slotted spoon to bowl. Set aside.
• In plastic bag, combine flour, salt, pepper, and nutmeg. Coat chicken breasts by tossing in closed bag. In same skillet, in remaining butter, over medium high heat, cook chicken until brown.
• Stir in cream, port, and mushrooms, heat until boiling. Reduce heat to low; cover and simmer 15 minutes until chicken is fork tender.

Steps:

• In a 12" skillet cook mushrooms in butter, remove. Combine flour, salt, pepper, and nutmeg and coat chicken, cook chicken until brown on all sides, stir in cream, port and mushrooms, heat to boiling, then simmer 15 min or until tender.