Chicken with port-mushroom sauce - bon appetit

4 servings

Ingredients

Quantity Ingredient
4 tablespoons (1/2 stick) butter
1¾ cup Sliced mushrooms
4 Skinless boneless chicken breast halves
All purpose flour
1 teaspoon Minced garlic
½ cup Tawny Port
½ cup Chicken stock or canned low-salt broth
½ cup Whipping cream
¾ teaspoon Dried rosemary

Directions

Melt 2 T butter in large skillet over medium-high heat. Add mushrooms; saute until golden, about 5 minutes. Transfer to plate. Melt 2 T butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; saute until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.

Add garlic to same skillet and saute 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.

Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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