Chicken Oporto Recipe 55

CHICKEN OPORTO

Chicken Oporto image

Make and share this Chicken Oporto recipe from Food.com.

Provided by Joni W.

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
1/2 lb fresh mushrooms, thin sliced
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
4 medium whole boneless skinless chicken breasts
1 1/2 cups heavy cream or 1 1/2 cups whipping cream
1/3 cup white port

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.

CHICKEN OPORTO RECIPE - (5/5)

CHICKEN OPORTO Recipe - (5/5) image

Provided by Rvrrt241

Number Of Ingredients 9

Ingredients

½ cup Butter
½ lb Mushrooms
¼ cup Flour
1 tsp Salt
¼ tsp Pepper
¼ tsp Nutmeg
4 med Chicken breasts
1 ½ cup Heavy cream
1/3 cup White port wine

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.

HOMEMADE PORTUGUESE CHICKEN

Homemade Portuguese Chicken image

This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!

Provided by Juliette D.

Categories World Cuisine Recipes European Portuguese

Time 9h10m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup lemon juice
4 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1 bay leaf
½ teaspoon ground black pepper
4 chicken leg quarters
1 pinch sea salt to taste

Steps:

Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g

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