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My review
Port And Mushroom Sauce Chicken
Carol Alter
"Rich, tasty and easy to make with delicious, fresh ingredients!"
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Ingredients
30 m servings 229 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
- Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve.
Nutrition Facts
Per Serving: 229 calories; 5.2 g fat; 7.5 g carbohydrates; 29.4 g protein; 69 mg cholesterol; 162 mg sodium. Full nutrition
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Reviews
Read all reviews 6685 Ratings
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Most helpful positive review
12/22/2005
Add the port wine LAST, not along with the white wine, or you'll have trouble thickening the sauce.
Most helpful critical review
5/12/2005
Very rarely do I rate a recipe a 1-star but my roommate and I took two bites and decided to throw it out. I do not know why it tasted so bad. I believe may be far too much taragon in this dish. ...
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5/12/2005
Very rarely do I rate a recipe a 1-star but my roommate and I took two bites and decided to throw it out. I do not know why it tasted so bad. I believe may be far too much taragon in this dish. ...
12/22/2005
Add the port wine LAST, not along with the white wine, or you'll have trouble thickening the sauce.
11/7/2005
Fantastic dish that was quick and easy to throw together. I pounded the chicken breasts thin as suggested by several reviewers, doubled the sauce using a medley of different type of mushrooms. ...
7/18/2005
This was scrumptious. The sauce was so good, i had trouble not picking up the plate and licking it like a little kid!I, like many others, doubled the sauce and am thinking of tripling it next ti...
2/19/2003
THIS WAS A WONDERFUL RECIPE GOING TO BE MAKING IT AGAIN AND AGAIN ALTHOUGH I DID DOUBLE THE AMOUNT OF SAUCE MIXTURE SO THAT I COULD TOP WHITE RICE WITH IT
8/24/2004
Really good recipe. I'll make this again. I used several tips in the reviews. I pounded out the chicken, TRIPLED the mushrooms and sauce instead of just doubling, and served it all over the c...
3/24/2003
I did like this recipe, but I did change it some to get the tastes that I preferred. First of all, I think that there needed to be a little more shallots and muschrooms, but that is not a big d...
12/30/2004
I made this for a business dinner. My guest gobbled it up!! I bought fresh breasts from the butcher (5) and used a whole can of chicken broth. I also used a whole container of sliced mushrooms. ...