Ingredients for Chicken Oporto
- 4 tablespoons (1/2 stick) unsalted butter
- Mushroom
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 1 medium yellow onion, chopped
- Garlic Cloves
- Chicken Breasts
- 1/2 cup heavy cream
- Port Wine
- Fresh Parsley
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How to Make Chicken Oporto
- Melt 2 tablespoons of butter in a large oven-safe skillet (or Dutch oven) over medium-high heat.
- Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and minced garlic; cook for another 3-5 minutes, until mushrooms are tender.
- Remove the mushroom mixture from the skillet and set aside.
- In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, ensuring they are evenly coated.
- Add the remaining 2 tablespoons of butter to the skillet. Add the chicken breasts and cook until golden brown on all sides, about 5-7 minutes per side.
- Pour in the white Port wine, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and the reserved mushroom mixture.
- Bring the sauce to a simmer, then reduce heat to low, cover, and braise for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Garnish with fresh chopped parsley before serving over noodles, rice, or with french fries and a green salad.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
15g
Fat
146g
Carbs
5g
