Best 6 Port And Mushroom Sauce Chicken Recipes
Indulge in the culinary symphony of "Port and Mushroom Sauce Chicken", a dish that encompasses flavors that dance and harmonize on your palate. Picture juicy chicken nestled in a rich and savory sauce, permeated with the bold notes of port wine and umami-packed mushrooms. With every bite, you'll embark on a gastronomic journey, exploring the perfect balance of sweet, savory, and earthy flavors. Whether you prefer a creamy or a rustic sauce, our carefully curated collection of recipes caters to your preferences. Discover the secrets to crafting this delectable dish, transforming your kitchen into a haven of culinary artistry.
Here are our top 6 tried and tested recipes!
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN WITH PORT-MUSHROOM SAUCE
Provided by Rick Thiemke
Categories Chicken Mushroom Sauté Port Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.
- Add garlic to same skillet and sauté 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.
CHICKEN BREAST IN A PORT AND RAISIN SAUCE
Steps:
- Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes. In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.
PORT AND MUSHROOM SAUCE CHICKEN
Rich, tasty and easy to make with delicious, fresh ingredients!
Provided by Carol Alter
Categories Skillet Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- 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, saute for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.
- Meanwhile, in a small pan, saute mushrooms in a little oil. Add tarragon to mushrooms, then 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. Serve.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 7.5 g, Cholesterol 68.5 mg, Fat 5.2 g, Fiber 1.1 g, Protein 29.4 g, SaturatedFat 0.9 g, Sodium 161.5 mg, Sugar 1.3 g
PORT AND MUSHROOM SAUCE CHICKEN
Rich, tasty and easy to make with delicious, fresh ingredients!
Provided by Carol Alter
Categories Skillet Chicken Breasts
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- 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, saute for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.
- Meanwhile, in a small pan, saute mushrooms in a little oil. Add tarragon to mushrooms, then 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. Serve.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 7.5 g, Cholesterol 68.5 mg, Fat 5.2 g, Fiber 1.1 g, Protein 29.4 g, SaturatedFat 0.9 g, Sodium 161.5 mg, Sugar 1.3 g
PORT WINE MUSHROOM SAUCE
Drizzle this sauce over simple roast chicken, game, beef or vegetarian roasts and you have a gourmet meal. You can use one kind of mushroom or a blend of different varities. I like Shiitake mushrooms in this recipe. Remember the better quality wine and broth you use, the better the finished sauce.
Provided by Geema
Categories Sauces
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet, melt the butter and saute the mushrooms for about 3 minutes, then stir in flour, combining well.
- In another skillet, combine the wine, shallots and vinegar, boiling until thickk, about 3 minutes.
- Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cooking for 1 minute.
- Add mushroom mixture and cook 3 minutes, stirring constantly, then add mustard to sauce.
- Serve warm.
Nutrition Facts : Calories 88.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 299.3, Carbohydrate 8.3, Fiber 0.4, Sugar 3.1, Protein 2.1
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Use a heavy-bottomed skillet: This will help to evenly distribute the heat and prevent the sauce from burning.
- Don't overcrowd the skillet: If you add too much chicken to the skillet, it will not cook evenly. Cook the chicken in batches if necessary.
- Season the chicken well: Be sure to season the chicken with salt and pepper before cooking. This will help to enhance the flavor of the dish.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Make sure the sauce is thick and creamy: If the sauce is too thin, add a little cornstarch or flour to thicken it. If the sauce is too thick, add a little milk or cream to thin it out.
- Serve the dish immediately: Chicken port and mushroom sauce is best served immediately after it is made. The chicken will be most tender and the sauce will be most flavorful.
Conclusion:
Chicken port and mushroom sauce is an easy and flavorful dish that is perfect for a weeknight meal. The combination of tender chicken, rich port sauce, and savory mushrooms is sure to please everyone at the table. Serve the dish with mashed potatoes, rice, or pasta for a complete meal.
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