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Chicken Breasts in Port from Portugal 


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

4 servings


  1. Place the chicken breasts between waxed paper. Pound lightly with a wooden mallet or the bottom of a skillet.
  2. Combine the flour, salt, nutmeg, and pepper. Cover the chicken pieces in the mixture.
  3. 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 minutes.
  4. 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.
  5. Serve hot.

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