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Chicken Breasts with Port
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is wonderful served with crusty bread and some blue cheese on the side.
2 tablespoons unsalted butter
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 remaining butter or olive oil. Add tarragon and onions and cook, stirring frequently, until onions are cooked and transparent. Stir in port, sherry, and stock. Simmer for about 5 minutes. Add chicken breasts, cover, and simmer gently about 8 minutes. Season with salt, pepper and nutmeg. Stir in sour cream. Serve.
Recipe created 2006-09-22.