By Leah Nicole
Chicken in Port - luxury dinner
7 steps
Prep:20minCook:55min
- Chicken in mushroom & port sauce... yummy
- Seems really posh but is really easy
- Serve with preferred potato (Mash, Chips/"Fries", Baked/Jacket etc.) &/or veggies of choice
Tips:
• Make seasoned flour by adding nutmeg, salt and pepper to sifted flour - mix well
• Make up chicken stock with stock cube/pot (1) and boiling water (from kettle)
• Ingredient quantities do not need to be exact for this recipe but try to be as close as possible
• Can also brown chicken on cooker top and pop in oven for 45-60 mins on gas mark 4/5 or 160°c; return to cooker top for final stage (adding double cream)
Updated at: Thu, 17 Aug 2023 08:46:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
4
Low
Nutrition per serving
Calories547 kcal (27%)
Total Fat32.6 g (47%)
Carbs7.5 g (3%)
Sugars2.2 g (2%)
Protein48.7 g (97%)
Sodium761 mg (38%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
![8 chicken breasts (fillets), [or 4-6 large fillets; can use thigh fillets instead]](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764826/graph/fooddb/2437f112efb619ee6b383801e9dabb20.jpg){kind=small}
Instructions
Step 1
1: Melt the butter and cook mushrooms & onions, on a low-medium heat, for 5 minutes; remove and set aside
Step 2
2: Coat chicken in sifted seasoned flour (nutmeg; salt; pepper)
Step 3
3: Reheat fat in pan & cook chicken with leftovers of seasoned flour for around 15 minutes, on medium heat, until brown all over
Step 4
4: Stir in the stock, port & vegetables & bring to the boil on a medium-high heat
Step 5
5: Cover and *SIMMER* (turn down to med-low heat) for 20 - 25 minutes, until tender
Step 6
6: Add cream and reheat but don't boil
Step 7
Serve with potatoes of choice and/or (optional) preferred veggies (not included in nutritional info)
Notes
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