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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Port-Mushroom Chicken Recipe

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This recipe for Port-Mushroom Chicken is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 - 8 Tbsp. butter
2 - 3 C. Portabella mushrooms, sliced (or whole
small button mushrooms)
4 - 6 boneless, skinless chicken breasts
3 - 4 Large garlic cloves, minced
3/4 - 1 C. tawny port (or sweet vermouth)
3/4 - 1 C. chicken stock (slightly strong)
3/4 - 1 C. whipping cream
1 1/2 tsp. dried rosemary, broken
Linguine
Directions:
Directions:
Boil water and cook linguine, per package instructions, while preparing chicken & mushroom sauce.
Saute mushrooms in large skillet in butter for about 5 min. (using about 1/2 the butter). Remove mushrooms to warm covered plate. Melt remaining butter in same pan. Coat chicken with flour, salt & pepper, as desired. Place in pan and saute' till just done (approx. 4 min. per side). Transfer to same container as mushrooms. Saute' garlic in same pan and scrape up browned bits. Add port and bring to a boil, while still scraping. Add stock and cream and bring to a boil. Add rosemary and boil till slightly thickened. return mushrooms to skillet and stir to coat well. Slice chicken on a diagonal & arrange over a bed of linguini on plates. Pour sauce with mushrooms over and serve.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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