Prep 1 hr
Cook 25 mins
Rich, creamy Port and mushroom sauce makes these chicken breasts special. A little more work than a weekday meal, but worth it. Great served with plain rice or simply flavored risotto (lemon or parmesan would be nice) to soak up the flavors. Adapted from Silver Palate Cookbook.
- 3⁄4 cup chicken broth
- 1 ounce dried wild mushrooms, thoroughly rinsed under running water,and drained (such as cepes, morels, etc, all one kind or a mix)
- 1⁄2 lb fresh cultivated mushroom, wiped clean with damp paper towel (button)
- 5 tablespoons unsalted butter
- 1⁄4 cup finely-chopped shallot (or 3 green onions, finely-chopped, plus 1 T minced garlic)
- salt and pepper, to taste
- 1⁄3 cup medium port wine
- 1⁄3 cup heavy cream
- 6 boneless skinless chicken breast halves
- In a small saucepan, bring broth to a boil; pour over the wild mushrooms in a small bowl and let stand for about 2 hours.
- Thinly slice cleaned mushroom caps, discarding stems.
- In a skillet over medium to medium-to-low heat, melt butter and gently saute shallots or onion/garlic mixture for about 5 minutes (do not brown).
- Drain liquid from wild mushrooms and reserve.
- Finely chop the wild mushrooms and add them and the fresh mushrooms to the skillet with the shallots (or onion/garlic mixture) and saute over medium heat, stirring occasionally, for about 7- 10 minutes.
- Preheat oven to 325 degrees Fahrenheit.
- Add the reserved mushroom liquid, Port, and cream to the skillet and simmer for about 5 minutes, or until slightly thickened.
- Pour mushroom mixture into a shallow baking dish and arrange chicken breast halves in a single layer on top of the mushrooms.
- Sprinkle chicken with salt and pepper and cover the dish tightly with aluminum foil.
- Bake in the middle level of the oven for about 25- 30 minutes, until chicken is done.
Absolutely wonderful chicken dish I did prepare for a weekday meal. (I had DD soak the mushrooms before I got home, so it took me no longer than any simple, quick meal.) We really enjoyed the combination of wild and button mushrooms, and the port wine and cream added a great flavor to the sauce. The only modification I made was to brown the chicken breasts quickly in olive oil before I added them to the baking dish. I used the same pan that I sauted the mushrooms in, so there was no added mess. Served the chicken with plain, brown rice - very nice combination. If I find a risotto recipe that I can master I will definitely try that, too. Thanks, Beth! We will definitely make this again!
We have a keeper! The only change I made was to sub. the Port wine, don't have any and I don't like to buy a whole bottle for a first time dish, sooo... I added 1/2 c sugar to a cup Cabernet and reduced it to a simple wine syrup. It was a little too sweet but still did well. If I don't get any Port for the next time I make this I will reduce the sugar to 1/3 c. Hope I don't give anyone the creeps or something by posting this. I sreved it with rice and the sauce was quite good over it.
If you are a mushrooms lover like me, you MUST try this recipe. It is a fairly easy recipe to put together and the results are outstanding! The combination of fresh mushrooms and dried was a very good mix of textures and taste. I did not have any port so I substituted red grape juice and a little lemon zest. Like the other reviewer, I also quicky browned my chicken breasts in a little olive oil before adding it to the pan. I served it with lemon risotto (recipe #51504) and some steamed broccoli. This was a great romantic weekend meal for my BF and I. This woud be a great dish to make to impress your next dinner party!!!