JULIA CHILD'S CHICKEN BREASTS W/MUSHROOMS & CREAM
This is a recipe worth keeping and making over and over again. Although it sounds difficult and lengthy it really is not. The chicken breast turns out very moist and delicious. You can find me elsewhere too. My Blog-Ma's Aprong Strings: http://masapronstrings.blogspot.com/ Pinterest:...
Provided by Rainie Piccione
Categories Chicken
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400 degrees. Either pound the chicken breast to an even thickness or cut in half with a knife. this will help the meat to cook more evenly. Rub the chicken breast with drops of lemon juice and sprinkle lightly with salt & pepper.
- 2. Heat the butter in a heavy, fry pan , about 10 inches in diameter until it is foaming.Stir in the minced shallots a sauté a moment without browning.Stir in the mushrooms and sauté lightly for a minute or two without browning. Sprinkle with salt.
- 3. Quickly roll the chicken in the butter mixture cooking for only a few minutes on each side, just enough to brown the chicken. Remove chicken to casserole dish, leaving the mushrooms in the pan. Lay a piece of buttered wax paper over the chicken pieces, once all of the chicken pieces have been put into the casserole dish place in hot oven, leaving the wax paper on. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two.When the meat is springy to the touch it is done. Remove the chicken to a warm platter.
- 4. To make sauce, pour the stock and wine in the fry pan with the remaining butter and mushrooms.Boil down quickly over high heat until liquid is syrupy.Stir in the cream and boil down again over med heat until cream is thickened slightly.
- 5. Remove from the heat, taste for seasoning and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
CHICKEN WITH PORT-MUSHROOM SAUCE
Provided by Rick Thiemke
Categories Chicken Mushroom Sauté Port Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.
- Add garlic to same skillet and sauté 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.
- Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.
PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD
Steps:
- Preheat oven to 400 degrees F.
- Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.
- Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm.
- Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.
CHICKEN WITH PORT AND CREAM
Provided by James Beard
Categories Milk/Cream Chicken Dairy Poultry Sauté Fortified Wine Port Winter House & Garden
Yield Serves 4
Number Of Ingredients 7
Steps:
- Lightly flour the chicken and sauté it in the butter, turning it to color very lightly on all sides. Do not let it brown. Add salt and spice. Add 1 cup port, cover pan and simmer gently for 15 minutes, or until tender. Remove chicken to a hot platter, add 1/2 cup port to pan juices and reduce over a high flame for 3 to 4 minutes. Lower heat and stir in heavy cream mixed with egg yolks. Cook very gently, stirring constantly until slightly thickened but do not let the sauce boil. Taste for seasoning. Pour sauce over chicken. Serve with a rice pilaf. With this, drink a California Sauvignon Blanc.
BUFFALO CHICKEN DIP
This is the best buffalo chicken dip recipe! Whenever I bring buffalo dip to a tailgate or potluck, everyone asks for the recipe. -Peggy Foster, Florence, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.
Nutrition Facts : Calories 152 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 409mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
More about "chicken with port and cream recipes"
CHICKEN WITH MUSHROOM WHITE WINE CREAM SAUCE
From natashaskitchen.com
5/5 (7)Total Time 1 hrCategory Main CourseCalories 417 per serving
CHICKEN WITH PORT, CREAM AND MUSHROOMS - BIGOVEN.COM
From bigoven.com
4.3/5 (3)Total Time 45 minsCategory Main DishCalories 945 per serving
EASY CREAMY CHICKEN MARSALA - CAFE DELITES
From cafedelites.com
CHICKEN WITH A PORT WINE MUSHROOM CREAM SAUCE
From recipe30.com
CHICKEN WITH PORT AND FIGS RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
CREAMY GARLIC PARMESAN CHICKEN | GIMME DELICIOUS
From gimmedelicious.com
JULIA CHILD’S CREAMY CHICKEN AND MUSHROOM …
From cafedelites.com
CHICKEN IN PORT WINE RECIPE • MOMMY'S MEMORANDUM
From mommysmemorandum.com
10 BEST CHICKEN WITH HEAVY CREAM SAUCE RECIPES
From yummly.com
SOUR CREAM CHICKEN - THE SEASONED MOM
From theseasonedmom.com
10 BEST CHICKEN BREAST WITH PORT WINE SAUCE RECIPES
From yummly.com
CHICKEN TINGA (TINGA DE POLLO) | THE RECIPE CRITIC
From therecipecritic.com
SPINACH STUFFED CHICKEN BREAST | THE RECIPE CRITIC
From therecipecritic.com
70 CHICKEN DINNER RECIPES FOR YOUR 13X9 PAN - TASTE OF HOME
From tasteofhome.com
SHEET PAN CHICKEN THIGHS AND VEGGIES (EASY!) - WHOLESOME YUM
From wholesomeyum.com
20 BEST CREAMY CHICKEN DINNER RECIPES | KITCHN
From thekitchn.com
WINTER WARMERS: CREAMY CHICKEN ESCALOPES - SMH.COM.AU
From smh.com.au
BEST LEMON BUTTER FETA CHICKEN PASTA RECIPE - HOW TO MAKE
From delish.com
THE BEST CHICKEN RECIPES OF 2022 | TASTE OF HOME
From tasteofhome.com
CROCK POT GARLIC PARMESAN CHICKEN PASTA - THE SEASONED MOM
From theseasonedmom.com
CHICKEN BREAST IN CREAMY MUSHROOM SAUCE | RECIPETIN EATS
From recipetineats.com
BEST CHICKEN ENCHILADAS RECIPE - HOW TO MAKE CHICKEN …
From delish.com
CHICKEN, MUSHROOMS, AND TOMATOES WITH PORT WINE RECIPE
From simplyrecipes.com
CREAMY CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN WITH CREAMY MUSHROOM SAUCE - DAMN DELICIOUS
From damndelicious.net
CHICKEN WITH VANILLA CREAM SAUCE: RECIPE FROM 'EVA LONGORIA ... - CNN
From cnn.com
23 BEST CREAM OF CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love