Chicken with Port Wine Sauce
This Chicken with Port Wine Sauce recipe promises a sophisticated and flavorful dining experience.
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons butter room temperature
- 1 cup thinly sliced onions
- 6 large boneless chicken breast halves
- Salt and freshly ground pepper to taste
- 4 cloves garlic minced
- 1 cup tawny port such as Fonseca Bin #27
- ½ cup heavy cream
- ¼ cup chopped parsley for garnish
Instructions
- In a large skillet, heat oil and butter over medium heat.
- Add onions and cook, stirring frequently, until golden brown, about 5 minutes.
- Season chicken breasts with salt and pepper.
- Add them to the skillet and cook for 4 minutes on each side, or until golden brown on the outside and cooked through on the inside.
- Remove chicken from the skillet with a slotted spatula and transfer to a platter.
- Cover to keep warm.
- Add minced garlic to the skillet and cook over low heat for 2 minutes, or until the garlic just releases its fragrance.
- Pour in the tawny port and boil for 1 minute, or until reduced to 1/2 cup.
- Stir in the heavy cream and boil for an additional 30 seconds, or until the sauce is lightly thickened.
- To serve, cut each chicken breast on the diagonal into 1-inch slices.
- Pour the sauce over the chicken and garnish with chopped parsley.
Notes / Tips / Wine Advice:
Wine Pairing:
Serve this elegant dish with a dry red wine, such as Cabernet Sauvignon. The Cabernet Sauvignon Sequoia Grove Vineyards 1986 from Napa Valley would be an excellent choice.Nutritional Information
Calories: 420 kcal | Carbohydrates: 8 g | Protein: 35 g | Fat: 26 g | Fiber: 1 g | Sugar: 3 g
