Best 4 Chicken With Port And Cream Recipes
Indulge in a culinary journey with our tantalizing chicken dishes, each boasting unique flavor profiles and cooking techniques. Embark on a delightful escapade with our star recipe, Chicken with Port and Cream, where succulent chicken breasts are enveloped in a luscious sauce of rich port wine, velvety cream, and savory herbs. This delectable dish promises a symphony of flavors that will tantalize your taste buds.
Venture into a world of diverse culinary creations with our carefully curated collection of chicken recipes. Discover the rustic charm of our One-Pot Chicken and Rice, a comforting dish that effortlessly combines tender chicken, fluffy rice, and an array of aromatic spices in a single pot. Experience the vibrant flavors of our Thai Coconut Chicken Soup, a fragrant symphony of coconut milk, lemongrass, galangal, and tender chicken that will transport you to the bustling streets of Bangkok.
For a taste of classic comfort food, try our Southern Fried Chicken, where crispy, golden-brown chicken is lovingly seasoned with a blend of秘制香料and herbs, resulting in a finger-licking experience. If you prefer a healthier option, our Grilled Chicken with Lemon and Herbs offers a refreshing and flavorful twist, with succulent chicken breasts marinated in a zesty combination of lemon, garlic, and fresh herbs, then grilled to perfection.
Our culinary adventure doesn't end there. Explore our collection further to uncover more hidden gems, from the creamy goodness of our Chicken Alfredo to the hearty satisfaction of our Chicken Pot Pie. With each recipe, we provide clear instructions, helpful tips, and stunning food photography to guide you through your cooking journey.
So, gather your ingredients, prepare your taste buds, and embark on this delectable adventure with us. Let the enticing aromas fill your kitchen as you create mouthwatering chicken dishes that will leave a lasting impression on your palate. Happy cooking!
JULIA CHILD'S CHICKEN BREASTS W/MUSHROOMS & CREAM
This is a recipe worth keeping and making over and over again. Although it sounds difficult and lengthy it really is not. The chicken breast turns out very moist and delicious. You can find me elsewhere too. My Blog-Ma's Aprong Strings: http://masapronstrings.blogspot.com/ Pinterest:...
Provided by Rainie Piccione
Categories Chicken
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400 degrees. Either pound the chicken breast to an even thickness or cut in half with a knife. this will help the meat to cook more evenly. Rub the chicken breast with drops of lemon juice and sprinkle lightly with salt & pepper.
- 2. Heat the butter in a heavy, fry pan , about 10 inches in diameter until it is foaming.Stir in the minced shallots a sauté a moment without browning.Stir in the mushrooms and sauté lightly for a minute or two without browning. Sprinkle with salt.
- 3. Quickly roll the chicken in the butter mixture cooking for only a few minutes on each side, just enough to brown the chicken. Remove chicken to casserole dish, leaving the mushrooms in the pan. Lay a piece of buttered wax paper over the chicken pieces, once all of the chicken pieces have been put into the casserole dish place in hot oven, leaving the wax paper on. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two.When the meat is springy to the touch it is done. Remove the chicken to a warm platter.
- 4. To make sauce, pour the stock and wine in the fry pan with the remaining butter and mushrooms.Boil down quickly over high heat until liquid is syrupy.Stir in the cream and boil down again over med heat until cream is thickened slightly.
- 5. Remove from the heat, taste for seasoning and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
CHICKEN WITH PORT AND CREAM
Provided by James Beard
Categories Milk/Cream Chicken Dairy Poultry Sauté Fortified Wine Port Winter House & Garden
Yield Serves 4
Number Of Ingredients 7
Steps:
- Lightly flour the chicken and sauté it in the butter, turning it to color very lightly on all sides. Do not let it brown. Add salt and spice. Add 1 cup port, cover pan and simmer gently for 15 minutes, or until tender. Remove chicken to a hot platter, add 1/2 cup port to pan juices and reduce over a high flame for 3 to 4 minutes. Lower heat and stir in heavy cream mixed with egg yolks. Cook very gently, stirring constantly until slightly thickened but do not let the sauce boil. Taste for seasoning. Pour sauce over chicken. Serve with a rice pilaf. With this, drink a California Sauvignon Blanc.
PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD
Steps:
- Preheat oven to 400 degrees F.
- Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.
- Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm.
- Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.
CHICKEN WITH PORT-MUSHROOM SAUCE
Provided by Rick Thiemke
Categories Chicken Mushroom Sauté Port Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.
- Add garlic to same skillet and sauté 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.
- Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.
Tips:
- For a richer flavor, use chicken thighs instead of chicken breasts.
- If you don't have port wine, you can substitute dry red wine or white wine.
- Add a tablespoon of Dijon mustard to the sauce for a tangy flavor.
- Serve the chicken with mashed potatoes, rice, or noodles.
- Garnish the dish with fresh parsley or chives.
Conclusion:
Chicken with Port and Cream is an easy and delicious one-pan meal that is perfect for busy weeknights. The chicken is tender and juicy, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends. Here are some additional tips for making the best Chicken with Port and Cream:
- Use high-quality ingredients. The better the ingredients, the better the dish will taste.
- Don't overcrowd the pan. If you do, the chicken will not cook evenly.
- Cook the chicken until it is cooked through. The internal temperature should reach 165 degrees Fahrenheit.
- Serve the chicken immediately. This dish is best when served hot.
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