300 Chicken Recipes
CHICKEN WITH PORT
Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove
Vineyards 1986. Napa Valley.
2 tbsp. vegetable oil
2 tbsp. butter, room temperature
1 c. thinly sliced onions
6 lg. boneless chicken breast halves
Salt, freshly ground pepper to taste
4 cloves garlic, minced
1 c. tawny port (such as Fonseca Bin #27)
1/2 c. heavy cream
1/4 c. chopped parsley, to garnish
In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring
frequently, until golden brown, about 5 minutes. Add chicken and cook 4 minutes on
each side, or until golden brown on outside and cooked through on inside. Season with
salt and pepper.
Remove chicken with a slotted spatula to a platter; cover to keep warm. Add garlic to
skillet and cook over low heat 2 minutes until garlic just releases its fragrance. Add port
and boil 1 minute, or until reduced to 1/2 cup. Add chicken and boil 30 seconds, or until
lightly thickened. To serve chicken, cut each breast on the diagonal into 1 inch slices.
Serve with sauce; garnish with parsley.
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CHICKEN IN WINE SAUCE
1 pkg. boneless chicken breasts
1 pkg. Stove Top stuffing
2 cans cream of chicken soup
1/2 c. white wine
1/4 c. water
Cook chicken breasts until done. While chicken is cooking, prepare the stuffing
according to package directions. When chicken is done, cut into bite-sized pieces and
place in casserole dish. Add cream of chicken soup, wine and water. Mix. Spread the
prepared stuffing on top. Bake in oven at 350 degrees for 30 minutes. Freezes well.
and can be prepared ahead without baking. Bake after freezing and prior to serving.
Serves 6.
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