How To make Chicken with Port Wine Sauce
4 skinless boneless chicken breast halves
1/2 Cup whole-wheat flour
Freshly ground black pepper 1 Tablespoon olive oil
1 1/2 Teaspoons unsalted butter
1/3 Cup port wine
1 Cup Nonfat Veg Chicken Broth, Low Sod -- Or Nf Chicken
Broth 2 Teaspoons cornstarch
Occasionally you need something quick but special to serve guests on short notice. Try this chicken with port wine sauce.
Choose one of the less expensive non-vintage ruby or tawny ports for this sauce. Its slightly nutty taste adds an elegant character.
Serve it with rice and freshly steamed Swiss chard.
Rinse chicken breast halves under cold, running water; pat dry. Remove all visible fat. Combine whole wheat flour and a few grinds of black pepper on a plate or shallow dish. Dredge chicken breasts in flour, shake off excess and set aside.
Heat olive oil in large, heavy, non-stick skillet until rippling; add butter and heat just until foam subsides. Add chicken breasts and saute until lightly browned, about 4 minutes. Turn and saute on other side 4-6 minutes or until done. Remove from pan.
Add port wine to pan, stirring into pan drippings. Cook over medium-high heat until liquid is reduced by half, about 1 minute.
Combine chicken broth with cornstarch and add to pan. Cook until thickened and bubbly, about 2 minutes. Return chicken breasts to pan and heat through. Serve immediately with rice.
Serves 4
Published Wednesday, March 5, 1997, in the San Jose Mercury News. Copied with permission.
This was pretty good.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
How To make Chicken with Port Wine Sauce's Videos
Julia Child's Poulet au Porto (Roast Chicken with Port Wine, Cream and Mushrooms) | Jamie & Julia
We start with Julia Child's famous roast chicken recipe, from there we make a delicious cream and mushroom sauce with port wine... FLAMBE... a perfect dinner. I'm making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make Poulet au Porto.
#juliachild
????I'm on Instagram
????Support the Channel on Patreon!
????I have Merch!
????What I Use (Amazon Store)
Music:
_______________________
3 pound whole chicken
1 pound mushrooms
1/2 Tbsp. butter
1/2 tsp. lemon juice
1/4 tsp. salt
1 cup cream
1/2 Tbsp. cornstarch blended with 1 Tbsp. of the cream
Salt and pepper
1/2 Tbsp. minced shallots
1/3 cup medium-dry port
Lemon juice to taste
1 Tbsp. butter
1/8 tsp. salt
pinch of pepper
1/4 cup cognac/brandy
Tawny Port Reduction with chef Marco Barbaro
Chicken with Port Wine Mushroom Cream Sauce
Whether you're cooking for a dinner party or a special date night at home, this dish will slay everyone's taste buds!
How to Make Red Wine Sauce
Learn how to make red wine sauce with this guide from wikiHow:
Follow our social media channels to find more interesting, easy, and helpful guides!
Pinterest:
Instagram:
TikTok:
Facebook:
How to make a delicious & simple Red Wine Sauce (Jus)
I wanted to see if i could make a red wine sauce from store bought shelf stable stock so I made two, One with homemade stock and one with store bought stock.
The results somewhat surprised me!
Ingredients for the store bought Version
- 3L stock, All beef or 2L beef 1L chicken if store bought get the low sodium
- 1 large carrot
- 2 small brown onions
- 1/2 head garlic
- 750ml red wine
- 400ml port or twiny wine
- 1kg beef trim (not to much fat on it)
- cornflour to thicken if needed
- Salt to taste
New long format videos on YouTube every Sunday and new short format content every day on YT shorts, Instagram Reels and Tiktok.
Follow me on:
Insta @andyhearnden
Tiktok @Andy_cooks
For any business related questions please email Emily on e.larkins@bornbredtalent.com
One Pot Creamy Mushroom Chicken | Creamy Garlic Mushroom Sauce
This one pot creamy garlic mushroom chicken recipe has the most delicious flavour and is so easy to make. If you've been following the channel for a while, you'll know that these recipes got me to where I am today and making them brings back so much joy and nostalgia. This recipe is fun, cheap, and delicious; I can guarantee you'll love it. Dig in and enjoy.
ALL MY LINKS -
Special Thanks To All Patreon Members
Ed
Angelo D
Alpha Leonis
Robbie M
M Odeh
CJE
David Taylor
Trip
Michael H
Mic Hendo
Brett
George Crossman
Featheredindian
Auntie Trev
Gricelda Gomez
Tucker Lutz
Scorpion Zevs
Bozo
Will Stanton
Aljo Cammo
Ken Ontko
Lei Nagata
Saul Pineda
James W Pharo
Mark McLane
Ohmachi
Josh
Al Philp
Adrian Keevill
Jonathan Sanchez
Naz
David Snuggs
Cat
Michae
Taliferrue
Michael
PrimeBrit
Lux
Chandler Todd
Jason Hart
BrownBanana13
Clark
Teisininkas Modestas Barauskas
Thorsten
Brandon
Zoke Miyama
Andrew Durham
Become A Channel Member -
Shout Out To Youtube Members -
Andrew Petri
Jason Campbell
Patricia Treslove
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Recipe Notes -
This dish is best when fresh, as the cream-based sauce can potentially split upon reheating. If you wish to store it, it will last two days in the fridge. I don't recommend freezing it.
This recipe is fantastic on its own but can also be served with all your favourite sides, such as mashed potato, pasta, rice and a wide range of vegetables.
The fresh herbs are optional, as well as the parmesan cheese, but they add incredible flavour. They can be substituted for their dried counterparts if you can't source fresh herbs. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can't take out, so adjust to your liking.
Cream alternatives will no longer make this dish the fantastic recipe that it is. Without cream, you'll need to add flour as a thickening agent, ruining the sauce's texture.
#onepot #mushroomsauce #onepotmeals