Elegant Chicken Breasts Braised Port (Print Version)
Chicken breasts in port wine with mushrooms, tomatoes, and garlic deliver a flavorful, sophisticated entrée.
# Ingredients:
→ Poultry
01 -
4 boneless, skinless chicken breast halves
→ Seasonings
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
→ Vegetables and Aromatics
04 -
6 whole garlic cloves
05 -
3 tablespoons finely chopped shallots
06 -
1/4 pound cremini mushrooms, halved or quartered
07 -
4 plum tomatoes, cored and quartered (or 3/4 pound cherry tomatoes, halved)
08 -
2 tablespoons chopped fresh parsley
→ Fats and Liquids
09 -
2 tablespoons unsalted butter
10 -
1/4 cup Port wine
# Instructions:
01 -
Generously season both sides of the chicken breast halves with salt and freshly ground black pepper.
02 -
Bring a small saucepan of water to a boil. Add garlic cloves and boil for 5 minutes. Drain, cool, and peel the cloves.
03 -
In a large skillet, melt the butter over medium-high heat. Add the chicken breasts and sear for 1 minute per side until lightly browned.
04 -
Add the halved or quartered mushrooms to the skillet. Continue cooking, turning the chicken occasionally, for approximately 2 minutes.
05 -
Stir in the chopped shallots, peeled garlic cloves, Port wine, and quartered tomatoes. Cover the skillet and reduce heat to medium. Cook for 10 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F.
06 -
Transfer chicken breasts, mushrooms, and tomatoes to a warm serving platter. If the pan sauce is thin, simmer uncovered on medium-high heat for 1–2 minutes to thicken slightly.
07 -
Pour the reduced sauce over the chicken and garnish with chopped fresh parsley. Serve immediately.
# Notes:
01 -
For best results, ensure the chicken breasts are of uniform thickness for even cooking.