Chicken in Port Recipe

I am going slightly off piste with this post but it is an amazing recipe, especially for this time of year, so I thought why not! It is a simple recipe that is indulgent and perfect for a special dinner with your other half or when you have friends over. It's also a good excuse to either open the port early or use up any remaining port from Christmas. WARNING it is very moreish!

Ingredients (serves 2)

Skinless chicken breast fillets x2
1/2 large onion finely chopped
Medium carton extra thick double cream
1 glass ruby port
6 closed cup mushrooms sliced
Salt & pepper

Serve with baby new potatoes, baby corn and fine green beans.
  1. Melt some butter in a deep based frying pan or wok and add the chicken. Season with salt and pepper and fry gently until cooked through, turning regularly.
  2. Once cooked remove from the pan and place on a side plate. Add the onion and fry gently in the chicken juices until soft. Add some more butter if required.
  3. Add the glass of port to the pan and throw in the mushrooms. Simmer gently for approximately 5 minutes or until the mushrooms are cooked.
  4. Add the cream and stir together. Return the chicken to the pan and heat through.
  5. Season to taste with salt and pepper and add a little more port if required.
  6. Serve with fresh vegetables.
Bon app├ętit!

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