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Chicken with Port Wine and Mushroom Sauce
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Submitted by:
Jimmy |
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This is a dish i had in a restaurant a couple of years ago. I liked it so much, I recreated it. |
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INGREDIENTS:
- 1 tablespoon(s) , Olive Oil
- 4 medium , Chicken Breast Halves Skinnless and Pounded Thin
- 3 tablespoon(s) , Flour
- 2 tablespoon(s) , Shallots Minced
- 1/2 cup(s) , White Wine
- 1/2 cup(s) , Chicken Stock
- 8 ounces , Mushrooms Sliced
- 1 sprig(s) , Fresh Tarragon
- 4 tablespoon(s) , Port Wine
- 1 tablespoon(s) , Fresh Parsley Chopped
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| Instructions: |
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, sauté for 1 minute, add wine and heat on high until reduced by half. Add stock and heat for 5 minutes until sauce thickens. Meanwhile, in a small pan, sauté mushrooms in a small amount of oil until tender. Add tarragon to mushrooms; 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. |
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