Chicken Breasts with Port Recipe

From Dorothy McNett's Recipe Book.

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Chicken Breasts with Port

From Dorothy McNett's recipe book at This is wonderful served with crusty bread and some blue cheese on the side. And a great Crepe Filling!

2 tablespoons unsalted butter
2 - 3 boned and skinned chicken breasts
2 tablespoons extra virgin olive oil
1/2 teaspoon dried tarragon
1 - 2 fresh local green onions, sliced
1/3 cup port
1/4 cup sherry
1/2 cup good quality chicken stock
salt and pepper to taste
dash of nutmeg

In a heavy bottomed skillet or saute pan, heat the butter and then saute the chicken on both sides until nicely browned. Remove to platter. In same skillet heat olive oil. Add tarragon and onions and cook, stirring frequently, until onions are cooked. Stir in port, sherry, and stock. Simmer about 5 minutes. Add chicken breasts, cover, and simmer gently 5 minutes. Season with salt, pepper and nutmeg.

Recipe created 2006-09-22.

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