MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken, Mushrooms & Tomatoes With Port Wine
Categories: Poultry, Vegetables, Mushrooms, Wine, Herbs
Yield: 4 Servings
4 Boned chicken breast halves
- or thighs
Salt & pepper
6 cl Garlic; peeled
2 tb Butter
1/4 lb Cremini mushrooms; halved,
- quartered if large
3 tb Shallot; fine chopped
1/4 c Port wine
4 sm Plum tomatoes (3/4 lb);
- cored, quartered -OR-
3/4 lb Cherry tomatoes; halved
2 tb Parsley; chopped, garnish
Sprinkle the chicken on both sides with salt & pepper.
Drop the garlic into a small saucepan of boiling water, cook for
5 minutes, and set aside. When cool, peel of the skins.
Heat the butter in a heavy skillet and add the chicken pieces. Cook
over medium high heat for about 1 minute, or until lightly browned
on one side. Turn and cook for about 1 minute on the second side.
Add the mushrooms and cook, turning chicken occasionally, for about
2 minutes.
Add the shallots and the garlic cloves to the pan. Add the Port
wine, tomatoes, salt, and pepper to taste.
Cover and cook for 10 minutes, or until the chicken is cooked
through.
Transfer the chicken, mushrooms, and tomatoes to a warm platter.
If the sauce is too thin, cook it down for a minute or two. Pour
the sauce over the chicken and sprinkle with chopped parsley.
UDD NOTES: I used Merlot wine as it was what was at hand. Worked
well. I used Cajun shallots (green onion) chopped, slicing the tops
to use for garnish along with the chopped parsley.
Recipe by Elise Bauer
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
