Chicken Porto is an easy winter dish for having friends over but also perfect for a romantic dinner for two. With only a few ingredients it comes together quickly. Recipes with alcohol some how seem special and getting together with friends (or that someone special) is always a reason to celebrate.
Ruby Port vs Tawny Port
Port is a fortified wine having had brandy added during the fermentation process. Both ruby and tawny are port wines. Ruby is young and has a deep, ruby colour. Tawny is aged for as long as 20 years and is a brownish, tawny colour. It is less sweet and is often served with a cheese course after a meal.
I keep a bottle of inexpensive ruby port in my pantry to make these three recipes:
What To Serve with Chicken Porto
With Chicken Porto I like to serve rice pilaf, a step up from plain steamed rice, and any green vegetable. This is a pretty simple dinner and could be prepared in thirty minutes if you're organized.
If you want to follow the theme of port then serve a green salad with warm cranberry port vinaigrette. The salad has pistachio nuts and creamy Cambozola cheese making it a perfect complement to this sweet chicken dish.
Follow dinner with a cheese course and an aged tawny port. I've served this with Poached Pears as well for a real gourmet dinner.
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How To Create a Special Table (in 1 Minute)
Sometimes I'm inspired to create a beautiful table setting and other times it's casual in front of the fireplace. Create the feel you want but throwing a white tablecloth on the coffee table and using the good dishes makes anything feel special.
Whether you're celebrating the purchase of your port or having a quiet dinner, Chicken Porto is a great choice. Let me know in the comments below what you thought.
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A Port Menu or a Romantic Dinner for Two
Winter Greens with warm cranberry port vinaigrette
Steamed Vegetables and Rice Pilaf
Pears Poached in Port with Cranberries
Chicken Porto (Chicken with Port)
- 2 tablespoon currants
- ¾ cup ruby port
- ½ cup gluten free chicken stock
- 6 tablespoon red currant jelly (black currant jelly or crab apple jelly work too)
- 1½ tablespoon butter
- 1½ tablespoon olive oil
- 2 boneless, skinless chicken breasts
- salt and pepper to taste
- 3 tablespoon sweet rice flour
- 6 large mushrooms, sliced thin
- Combine currants, port, chicken stock and jelly in a small pan on medium heat and bring to a boil. Simmer for 15-20 minutes to reduce slightly while you prepare the chicken. Can be made a day in advance if desired.
- Cut chicken into thin slices and place in a wide, shallow bowl.
- Sprinkle chicken slices generously with salt and pepper.
- Sprinkle flour over chicken. Using 2 forks or your hands, toss the chicken so the slices are fairly evenly coated with flour.
- Melt butter and oil in a large sauté pan on medium high heat.
- Add chicken and sauté for 2-3 minutes per side until chicken is no longer pink.
- Add mushrooms and sauté for another 2-4 minutes until most of the mushrooms are browned slightly. Pour sauce into the pan and bring to a boil. Cook for 2 minutes.
- Taste and season with salt and pepper if needed.