Chicken Oporto
This is a family staple, and probably my favorite chicken dish to make. It is absolutely to die for and easy to boot!
INGREDIENTS
1/2 cup butter
1/2 lb mushrooms, thinly sliced
1/4 cup AP flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
6-8 chicken breast halves
1 1/2 cups heavy or whipping cream
1/2 cup white port wine (I often substitute cooking sherry and it works wonderfully as well)
DIRECTIONS
-In 12-inch skillet over medium-high heat, in hot butter, cook mushrooms five minutes. With slotted spoon, remove to small bowl, set aside.
-On waxed paper or in small flat container (I used a square tupperward container), combine flour, salt, pepper and nutmeg. Use to coat chicken chicken breasts. In same skillet in remaining butter over medium-high heat, cook the chicken breasts until browned on all sides.
-Sitr in cream, port and mushrooms; heat to boiling. Reduce heat to low; cover and simmer 30-45 minutes or until chicken is fork-tender. The longer you have to simmer, the better it tastes!
INGREDIENTS
1/2 cup butter
1/2 lb mushrooms, thinly sliced
1/4 cup AP flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
6-8 chicken breast halves
1 1/2 cups heavy or whipping cream
1/2 cup white port wine (I often substitute cooking sherry and it works wonderfully as well)
DIRECTIONS
-In 12-inch skillet over medium-high heat, in hot butter, cook mushrooms five minutes. With slotted spoon, remove to small bowl, set aside.
-On waxed paper or in small flat container (I used a square tupperward container), combine flour, salt, pepper and nutmeg. Use to coat chicken chicken breasts. In same skillet in remaining butter over medium-high heat, cook the chicken breasts until browned on all sides.
-Sitr in cream, port and mushrooms; heat to boiling. Reduce heat to low; cover and simmer 30-45 minutes or until chicken is fork-tender. The longer you have to simmer, the better it tastes!
6 Comments:
I have been reading your other blog for a long time and had no idea you had this one too. I'm so glad you linked to it; I can’t wait to try some of these recipes!
I am trying this chicken tonight!!
Thanks for sharing!
Hi!
We are low fat, low salt, and low cholesterol around here (how fun!) What if I substitute some of the butter with low salt chicken stock? Also substitute the heavy/whipping cream with nonfat half and half....do you think the recipe would still be ok?
Thanks!
Krissy
I think that would be fine. I also substitute sherry for the white port wine all the time. It still tastes awesome.
This comment has been removed by a blog administrator.
Great, thanks!!
-Krissy
Post a Comment
<< Home