Chicken in a Port, Mushroom and Tarragon Sauce
About this recipe: A port and tarragon sauce is served over sautéed mushrooms and tender chicken. Easy to make and tastes delicious if you use the freshest ingredients!
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast fillets
- 3 tablespoons wholemeal flour
- 2 shallots, minced
- 100ml (4 fl oz) white wine
- 100ml (4 fl oz) chicken stock
- 8 fresh mushrooms, sliced
- 1 sprig fresh tarragon
- 3 to 4 tablespoons port wine
- handful chopped fresh parsley
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- In a deep frying pan, heat oil on high. Coat chicken with flour, add to frying pan, reduce heat and cook on low for 10 minutes (or until cooked through and browned on both sides). Remove chicken breasts to a platter and keep warm.
- To the same frying pan, add the shallots, sauté for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.
- Meanwhile, in a small pan, sauté mushrooms in a little oil. Add tarragon to mushrooms, then add both to the chicken and wine sauce. Cook together for 7 minutes, stir in port and cook for 5 more minutes.
- Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and serve.
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Reviews (5)
Altered ingredient amounts. Very rarely do I rate a recipe a 1-star but my flatmate and I took two bites and decided to bin it. I do not know why it tasted so bad. I believe may be far too much taragon in this dish. the only change I made was to triple the sauce and mushrooms. - 18 Jul 2008
Altered ingredient amounts. Fantastic dish that was quick and easy to throw together. I pounded the chicken breasts thin, doubled the sauce using a medley of different types of mushrooms.Served it all over linguine pasta. - 18 Jul 2008
Altered ingredient amounts. THIS WAS A WONDERFUL RECIPE GOING TO BE MAKING IT AGAIN AND AGAIN ALTHOUGH I DID DOUBLE THE AMOUNT OF SAUCE MIXTURE SO THAT I COULD TOP WHITE RICE WITH IT - 18 Jul 2008
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