Chicken with Port-Mushroom Sauce

1. 1

   Melt 2 tablespoons butter in large skillet over medium-high heat.

2. 2

   Add mushrooms; saute until golden, about 5 minutes.

3. 3

   Transfer to plate.

4. 4

   Melt 2 tablespoons butter in same skillet.

5. 5

   Season chicken with salt and pepper; coat with flour.

6. 6

   Add to skillet; saute until just cooked through, about 4 minutes per side.

7. 7

   Transfer to plate.

8. 8

   Tent with foil.

9. 9

   Add garlic to same skillet and saute 1 minute.

10. 10

    Add Port and bring to boil, scraping up any browned bits.

11. 11

    Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes.

12. 12

    Return mushrooms to skillet; stir until heated through, about 1 minute.

13. 13

    Slice chicken on diagonal; arrange on plates.

14. 14

    Pour sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.