Nothing gets me more mad than to see a recipe with 30 ingredients that I have to go hunting for at the grocery store. It turns me off and I won’t even attempt to cook it! As you know by now, I make Portuguese recipes that are easy to prepare for the every day home cook. I try to make each recipe enjoyable and made with basic every day recipes that we have in our kitchen.
This chicken dish is so easy and simple to make in only 20 to 30 minutes. Once you try it, you’ll add it to your favorite recipe collection. It pairs wonderful with my Portuguese rice recipe. Serve it with Portuguese red wine of course! Enjoy.
4 boneless chicken breasts
8 oz crimini mushrooms (sliced)
1/4 cup flour
1/2 cup Vinho do Porto (Port wine)
3 tablespoons butter
3 tablespoons olive oil
1/2 cup chicken broth
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon black pepper
flour for dredging (about 1/2 cup)
2 tablespoon parsley (finely chopped)
Slice chicken breasts in half. Place each half between plastic wrap and pound with a meat mallet to 1/4 inch thickness. Note: If you have thicker chicken breasts slice them into thirds.
Season chicken and dredge in flour. Set aside for a few minutes.
Saute mushrooms in skillet with 1 tablespoon of butter until tender but not over cooked and set aside.
Place 1 tablespoon butter and 1 tablespoon oil in medium skillet and heat to medium high. When oil is hot add 4 breasts and cook for about 3 to 4 minutes on each side until golden brown. Remove from pan. Add the remaining butter and oil and cook remaining 4 breasts. Remove from pan and set aside. You may need to add more oil or butter as needed.
De glaze same cooking skillet with Port wine and chicken broth and cook for few minutes until wine reduces by a third. Add the cooked chicken and mushrooms into wine sauce. Cook for a few minutes on low heat until the flavors incorporate and the sauce thickens. Leave in pan on warm until ready to serve. Top with parsley before serving. Serve with Portuguese red wine of course.
Serve with Portuguese rice link here.