Description
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:
- This Chicken Porto
- Cranberry port vinaigrette for a warm salad
- Pears Poached in Port with Cranberries
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…
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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
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Chicken Porto
Steamed Vegetables and Rice Pilaf
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Pears Poached in Port with Cranberries
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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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Directions |
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