| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
September 1 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Butter; (1/2 stick) |
| 1 3/4 |
c |
Sliced mushrooms |
| 4 |
|
Skinless boneless chicken breast halves |
|
|
All purpose flour |
| 1 |
ts |
Minced garlic |
| 1/2 |
c |
Tawny Port |
| 1/2 |
c |
Chicken stock or canned low-salt broth |
| 1/2 |
c |
Whipping cream |
| 3/4 |
ts |
Dried rosemary |
INSTRUCTIONS
Melt 2 tablespoons butter in large skillet over medium-high heat. Add
mushrooms; saute 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; saute until just cooked
through, about 4 minutes per side. Transfer to plate. Tent with foil.
Add garlic to same skillet and saute 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.
Serves 4.
Bon Appetit September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”