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Thursday, February 26, 2009

Chicken Porto

Another one of my g'ma's recipes.

½ cup butter, unsalted
½ cup mushrooms sliced thin
¼ cup flour
2 tsp salt
½ tsp pepper
¼ cup nutmeg
4 chicken breast skinned and boned
1 ½ cup heavy cream
1/3 cup port wine


Cook the mushrooms for 5 minutes in butter. Medium high remove with slotted spoon set aside. On wax paper, set flour, salt and pepper and nutmeg. Coat chicken. Brown chicken in the mushroom fat until brown on all sides. Stir in cream, port and mushrooms. Heat to a boil. Reduce heat to low cover. Simmer for 15 minutes.