Port And Mushroom Sauce Chicken

Port And Mushroom Sauce Chicken


"Rich, tasty and easy to make with delicious, fresh ingredients!"


30 m servings 229 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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  1. In a deep skillet, heat oil on high. Coat chicken with flour, add to skillet, reduce heat and cook on low for 10 minutes (or until cooked through). Remove chicken breasts to a platter and keep warm.
  2. To the same skillet, add the shallots, saute for 1 minute, then add wine and heat until reduced by half. Add stock and heat for 5 minutes until sauce thickens.
  3. Meanwhile, in a small pan, saute mushrooms in a little oil. Add tarragon to mushrooms, then add both to the chicken and wine sauce. Cook all for 7 minutes, stir in port and cook for 5 more minutes.
  4. Arrange the chicken on a platter and spoon sauce over it. Garnish with parsley and extra thyme sprigs. Serve.
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  1. 84 Ratings


Very rarely do I rate a recipe a 1-star but my roommate and I took two bites and decided to throw it out. I do not know why it tasted so bad. I believe may be far too much taragon in this dish. ...

Add the port wine LAST, not along with the white wine, or you'll have trouble thickening the sauce.

Fantastic dish that was quick and easy to throw together. I pounded the chicken breasts thin as suggested by several reviewers, doubled the sauce using a medley of different type of mushrooms. ...