A plate of gluten free Chicken Porto with rice pilaf and broccoli on a table set in front of a fireplace.

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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.

PIN for later…

A Valentine's Date Night menu with Chicken Porto and White Chocolate Mousse Shots.

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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

Chicken Porto

Steamed Vegetables and Rice Pilaf

Pears Poached in Port with Cranberries

or

White Chocolate Mousse Shots

Ingredients

SAUCE
2 Tbsp currants
¾ cup ruby port
½ cup GF chicken stock
6 Tbsp red currant jelly (black currant jelly or crab apple jelly work too)
CHICKEN
1½ Tbsp butter
1½ Tbsp olive oil
2 small boneless, skinless chicken breasts
salt and pepper to taste
3 Tbsp sweet rice flour
6 large mushrooms, sliced thin

Directions

1
SAUCE
2
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.
3
CHICKEN
4
Cut chicken into thin slices and place in a wide, shallow bowl.
5
Sprinkle chicken slices generously with salt and pepper.
6
Sprinkle flour over chicken. Using 2 forks or your hands, toss the chicken so the slices are fairly evenly coated with flour.
7
Melt butter and oil in a large sauté pan on medium high heat.
8
Add chicken and sauté for 2-3 minutes per side until chicken is no longer pink.
9
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.
10
Taste and season with salt and pepper if needed.

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Ingredients

Directions