Tuesday, February 19, 2013

Chicken with Port-Mushroom Sauce

Here's an easy and elegant meal you can put together in 20 minutes - I'm not kidding.   The flavors are so amazing - Port and rosemary with a bit of heavy cream (what doesn't taste good with this ingredient!)  If you aren't a fan of using alcohol in your dishes, a substitute of cooking sherry would work well too.  I opted to serve over pasta but rice would be another good choice.  Impress yourself and others - serve this up soon!

Recipe Source:  Adapted from Bon Appetit

This was also requested by the DIY Guy to keep in the rotation and not only make it "once".  I will be happy to oblige... definitely company worthy too!

-4 T butter
-2 cups sliced baby bella mushrooms
-16 oz boneless chicken breasts
– about 4 pieces total pounded thin -flour
-1 tsp minced garlic
-1/2 cup port wine
-1/2 cup chicken broth
-1/2 cup whipping cream
-1/2 tsp dried rosemary

Preparation: Melt 2 T of butter in a large skillet – medium/high heat and sauté mushrooms until golden (about 5 minutes). Remove and melt the remaining 2T of butter in skillet. S&P chicken then coat with flour. Add to skillet and sauté about 4 minutes on each side until cooked through. Remove and keep warm.

Add garlic and sauté one minute then add port and bring to boil – scrape up browned bits. Add broth, cream and rosemary and boil until slightly thickened. Add mushrooms and chicken and heat through. Serve over pasta or rice.


  1. Gosh does that ever look good, Deb! I'm going now to check it the recipe.

  2. This looks delicious, Deb! I am pinning and sharing it on my Facebook page!

  3. Wow, this looks so savory! Thanks for sharing at Foodtastic Friday!

  4. I can tell it's an extraordinary recipe just by the ingredients and the fact that you can make it so quickly is awesome. Pinning this. Thanks for sharing it on foodie friday.
    PS: Both cookbooks look incredible that I got... not sure what to cook first!

  5. yumm! I love mushrooms! Thanks for linking up to Tasteful Tuesdays @ Nap-Time Creations. So glad you stopped by! Emily

  6. You shouldn't be too surprised that I am featuring your chicken today on foodie friday. I will be pinning and tweeting it too.

  7. Yum yum yum! Please share this at Weekend Kitchen Creations, www.weekendkitchencreations.blogspot.com. Join us, share your delicious creation and get other scrumptious ideas.

  8. thank you. Im always looking for new chicken ideas!


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