• 1serving

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, D
MineralsCopper, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 2 cups 474ml Portabella mushrooms - sliced

  3. 1 Small button or crimin

  4. 4 Boneless skinless chicken breasts

  5. All-purpose flour

  6. 2 Garlic cloves - minced (large)

  7. 1/2 cup 118ml Tawny port

  8. 1/2 cup 118ml Chicken stock or canned low-

  9. 1/2 cup 118ml Heavy cream

  10. 3/4 teaspoon 3.8ml Dried rosemary

Instructions Jump to Ingredients ↑

  1. Recipe by: Sharon Beck Saute mushrooms about 5 minutes in butter, in a large skillet. (Use about 1/2 the butter) Remove mushrooms to warm covered bowl or serving plate.

  2. Melt remaining butter in same pan. Coat chicken with flour, salt and pepper as desired. Place in pan and saute until just done (about 4 minutes 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.

  3. Add rosemary and boil until slightly thickened (about 5-8 minutes) Return mushrooms to skillet and stir to coat well.

  4. Slice chicken on a diagonal, arrange on plates. Pour sauce with mushrooms over and serve


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