Chicken With Creamy Port Sauce

1. 1

   Toss chicken in seasoned flour, shake away excess flour.

2. 2

   Heat butter in pan, add chicken, cook on both sides until lightly browned.

3. 3

   Drain excess butter from pan, add water, wine, port and stock cube, bring to the boil, simmer for about 10 minutes or until chicken is cooked through.

4. 4

   Remove chicken from pan, keep warm.

5. 5

   Bring sauce to the boil, simmer, uncovered , for about 5 minutes or until sauce is reduced by half.

6. 6

   Stir in cream, return chicken to pan, cook until chicken is heated through.

* Per serving · 4 servings · Values may vary.

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