Chicken Breasts in Port from
2 whole chicken breasts, skinned, boned, and split in half
1/2 pound fresh mushrooms, sliced
1/2 cup all-purpose flour
11/2 cups heavy cream
1/4 cup port wine
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon freshly ground black pepper
6 tablespoons butter
1 teaspoon salt
- Place the chicken breasts between waxed paper.
Pound lightly with a wooden mallet or the bottom of a skillet.
- Combine the flour, salt, nutmeg, and pepper.
Cover the chicken pieces in the mixture.
- Melt four tablespoons of butter in a skillet.
Brown the chicken on both sides. Remove the chicken from the skillet. Add one cup of
cream to the skillet, stirring. Bring to a boil and simmer two minutes. Add the wine and return the chicken pieces to the skillet. Cover and simmer about twenty
- Meanwhile, in another skillet melt the remaining butter and cook the mushrooms, stirring, until they are wilted. Add the remaining cream and bring to a boil. Pour this over the chicken.
Add salt and pepper to taste. Cover and simmer for an additional ten minutes.
- Serve hot.
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