Gourmantine's Blog a few weeks ago and instantly knew that I had to try it. Chicken, sweet red wine, and of course....MUSHROOMS! My love affair with mushrooms continues with this recipe. Oh, it was so good. And really, it was just all a means to funnel more mushrooms into my mouth, and the baby lady's as well. It seems as though she has picked up my love of lemons and mushrooms, but not much else. Oh well, at least it's something!
2 T. unsalted butter
2 skinless, boneless chicken breasts
8 oz. button mushrooms, sliced thinly
2/3 c. Port wine
1/2 c. heavy cream
salt and pepper
3 T. fresh parsley
cooked egg noodles to serve the chicken over (optional)
Melt the butter in a 12 in. skillet. Season the chicken with salt and pepper and place in the pan. Cook on both sides for about 4 minutes a side, until brown. Remove from the pan and set aside.
Place the mushrooms in the same pan where the chicken cooked and brown. Do not crowd the mushrooms, because they will not brown if crowded. When they've browned, add the Port and let it bubble for a few minutes. Stir in the cream, add the chicken to the pan and cook for about 5 minutes. Add extra salt and pepper if desired.
Serve chicken over the cooked egg noodles and sprinkle with parsley.
adapted from this recipe