Port And Mushroom Sauce Chicken recipe

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Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breast halves
3 tablespoons whole wheat flour
2 tablespoons minced shallots
½ cup white wine
½ cup chicken stock
8 fresh mushrooms, sliced
1 sprig fresh tarragon
3 ½ tablespoons port wine
1 tablespoon chopped fresh parsley

Nutrition Info

228.6 calories
carbohydrate: 7.5 g
cholesterol: 68.5 mg
fat: 5.2 g
fiber: 1.1 g
protein: 29.4 g
saturatedFat: 0.9 g
servingSize: -
sodium: 161.5 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a deep skillet, heat oil on high. Coat chicken with flour, add to skillet, reduce heat and cook on low for 10 minutes (or until cooked through). Remove chicken breasts to a platter and keep warm.

  2. To the same skillet, add the shallots, saute for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.

  3. Meanwhile, in a small pan, saute mushrooms in a little oil. Add tarragon to mushrooms, then add both to the chicken and wine sauce. Cook all for 7 minutes, stir in port and cook for 5 more minutes.

  4. Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve.

Recipe Yield

4 servings

Recipe Note

Rich, tasty and easy to make with delicious, fresh ingredients!

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