| 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.
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