Chicken Porto (Chicken with Port)
This is an easy winter dish for a casual dinner with friends but also perfect for a romantic dinner for two. With only a few ingredients it comes together quickly.
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Servings: 2 people
Ingredients
SAUCE
- 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)
CHICKEN
- 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
Instructions
SAUCE
- 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.
CHICKEN
- 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.
Notes
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- Port is a fortified wine that had brandy added during the fermentation process. Both ruby and tawny are port wines.
- Ruby is young and has a deep, ruby colour.
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- Tawny is aged for as long as 20 years and is a brownish, tawny colour. It's less sweet and often served with a cheese course after a meal.