Chicken With Creamy Port Sauce Recipes
CHICKEN WITH CREAMY PORT SAUCE
Make and share this Chicken With Creamy Port Sauce recipe from Food.com.
Provided by Jewelies
Categories Chicken Breast
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toss chicken in seasoned flour, shake away excess flour.
- Heat butter in pan, add chicken, cook on both sides until lightly browned.
- Drain excess butter from pan, add water, wine, port and stock cube, bring to the boil, simmer for about 10 minutes or until chicken is cooked through.
- Remove chicken from pan, keep warm.
- Bring sauce to the boil, simmer, uncovered , for about 5 minutes or until sauce is reduced by half.
- Stir in cream, return chicken to pan, cook until chicken is heated through.
Nutrition Facts : Calories 188.2, Fat 13.4, SaturatedFat 8.4, Cholesterol 43.3, Sodium 343.4, Carbohydrate 4.5, Sugar 1.9, Protein 0.7
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.
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.
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