This Chicken in Port wine recipe combines chicken, cream, and mushrooms. Ask me and I will confess to you that is one of the great food combinations. It’s the kind of dish you serve as comfort food or when entertaining guests.

It’s an old family favorite. I have shared this recipe many times and it continues circulating through our dinner schedule.

I think originally, its inspiration came from my mom watching Julia Childs‘ cooking show. My mom made chicken and port wine many times throughout my youth. It is rich and full of flavor.

The sauce is made using Port Wine, a Portuguese fortified wine made exclusively with distilled grape spirits. This sweet, red wine is often served as a dessert wine. It is dry and does have a white variety, but red is the traditional color.

To ensure quality, look for Port Wine labeled “port” or “Porto” as they are only the product from Portugal. Other generic wines are labeled “Oporto” ad “Vinho do”. You can also use these substitutes for port wine, according to Chew the World.

Chicken in Port Wine is a delightful dish that combines the richness of port wine with tender chicken breasts. Its origins are rooted in European cuisine, where wine has long been a key ingredient in many traditional recipes.

Creamy Chicken in Port Wine Recipe

Prep Time: 15 minutes Cooking Time: 30 minutes Servings: 4

Chicken in Port Wine Recipe Ingredients:

• 2 chicken breasts, skinned and pounded out
• 120g (1/2 cup) flour
• 1 tsp. salt
• 1/4 tsp. nutmeg
• 1/4 tsp. pepper
• 6 T. (85g) butter
• 360ml (1-1/2 cups) cream
• 60ml (1/4 cup) port wine
• 225g (1/2 lb) fresh mushrooms, sliced

How to Make Creamy Chicken in Port Wine:

1. In a ziplock baggie or dish, combine the flour, salt, nutmeg, and pepper for dredging.
2. Coat the chicken breasts thoroughly in the flour mixture.
3. Melt 1/4 T (1.25g) of butter in a medium pan.
4. Brown the chicken on both sides.
5. Remove the chicken from the pan.
6. In the same pan, add 240ml (1 cup) of cream and the port wine.
7. Return the chicken to the pan, cover, and allow it to simmer for ten minutes.
8. While the chicken is simmering, melt the remaining butter in the pan and sauté the mushrooms until tender.
9. Stir in the remainder of the cream.
10. When the chicken is done, pour the sautéed mushrooms and cream into the pan.
11. Serve with rice, noodles, or enjoy it on its own.

Expert Tips:

• Use boneless, skinless chicken breasts for a quicker and easier preparation.
• For a deeper flavor, marinate the chicken in the port wine for 30 minutes before cooking.
• Garnish with fresh parsley for a burst of color and freshness.

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.

FAQs for the Recipe:

Q: Can I use chicken thighs instead of chicken breasts? A: Yes, you can substitute chicken thighs for breasts. Just adjust the cooking time as needed to ensure they are cooked through.

Q: Is it essential to use port wine, or can I use a different type of wine? A: Port wine adds a unique flavor to this dish, but you can experiment with other red wines if you prefer.

Q: Can I make this recipe without mushrooms? A: Certainly, you can omit mushrooms if you’re not a fan or have allergies.

Known Alternate Names for the Recipe:

• Chicken in Port Wine Sauce
• Creamy Chicken with Mushroom and Port Sauce