Posted on in Chicken Recipes

Chicken and Mushrooms with Port Wine Recipe

Rich, creamy, and irresistibly delicious, this chicken and mushrooms with port wine recipe, delivers deep flavor, velvety sauce, and pure comfort in every bite!
5 out of 5 with 1 ratings
Views: 1488
Chicken and Mushrooms with Port Wine Recipe

Preparation time 10 min
Cooking Time 35 min
Ready In 45 min
Level of DifficultyEasy
Servings2

Nutrition Facts (Per Serving)

Calories580
Fat40g
Carbs15g
Protein42g

Ingredients

2 chicken breasts250 g (9 oz) fresh sliced mushrooms1 chopped onion2 crushed garlic clovesA few sprigs of fresh thyme100 ml (1/3 cup + 1 tbsp) Port wine200 ml (3/4 cup + 1 tbsp) cooking cream30 g (2 tbsp) butter2 tbsp olive oilSalt and pepper to taste
2 chicken breasts250 g (9 oz) fresh sliced mushrooms1 chopped onion2 crushed garlic clovesA few sprigs of fresh thyme100 ml (1/3 cup + 1 tbsp) Port wine200 ml (3/4 cup + 1 tbsp) cooking cream30 g (2 tbsp) butter2 tbsp olive oilSalt and pepper to taste
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Preparation

  1. Let the chicken breasts sit at room temperature for 30 minutes.
  2. Heat the olive oil and butter in a large pan over low heat.
  3. Season the chicken breasts with salt and pepper.
  4. Cook them on both sides until golden brown, remove and set aside.
  5. In the same pan, add the chopped onion and garlic.
  6. Cook until the onion becomes translucent.
  7. Add the mushrooms and thyme to the pan.
  8. Cook until the mushrooms release their water and turn golden.
  9. Pour in the Port wine and use a spatula to scrape up any browned bits from the pan.
  10. Stir well to combine.
  11. Reduce the heat to low and add the cooking cream.
  12. Stir continuously until the sauce thickens.
  13. Return the chicken breasts to the pan, coating them well with the sauce.
  14. Let them cook until fully done, and the sauce reaches your desired consistency.
  15. Adjust seasoning with salt and pepper.
  16. If the sauce is too thin, let it simmer longer or add 1 tsp of cornstarch dissolved in a little water.
  17. Serve with Basmati rice or sautéed potatoes.

Note:

For a richer sauce, stir in a bit more cream or an extra piece of butter at the end of cooking.

Recipe & Photo Credit: Pagina Receitas

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