Chicken and Mushrooms with Port Wine Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Let the chicken breasts sit at room temperature for 30 minutes.
- Heat the olive oil and butter in a large pan over low heat.
- Season the chicken breasts with salt and pepper.
- Cook them on both sides until golden brown, remove and set aside.
- In the same pan, add the chopped onion and garlic.
- Cook until the onion becomes translucent.
- Add the mushrooms and thyme to the pan.
- Cook until the mushrooms release their water and turn golden.
- Pour in the Port wine and use a spatula to scrape up any browned bits from the pan.
- Stir well to combine.
- Reduce the heat to low and add the cooking cream.
- Stir continuously until the sauce thickens.
- Return the chicken breasts to the pan, coating them well with the sauce.
- Let them cook until fully done, and the sauce reaches your desired consistency.
- Adjust seasoning with salt and pepper.
- If the sauce is too thin, let it simmer longer or add 1 tsp of cornstarch dissolved in a little water.
- Serve with Basmati rice or sautéed potatoes.
Note:
For a richer sauce, stir in a bit more cream or an extra piece of butter at the end of cooking.
Recipe Tips
- To enhance the flavor of the dish, sear the chicken breasts in the olive oil and butter over high heat until they develop a golden-brown crust before adding the onions and mushrooms. This adds depth to the overall flavor.
- When adding the Port wine, allow it to reduce for a few minutes before incorporating the cooking cream. This helps to concentrate the wine's flavor and ensures the sauce is rich and not overly liquid.
- Avoid overcooking the mushrooms; sauté them until just tender, about 5-7 minutes, before adding the cream and chicken. Overcooked mushrooms can become rubbery and lose their pleasant texture.
Adapted from a Recipe by: Pagina Receitas
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I use a different type of wine instead of Port wine?
Yes, you can substitute Port wine with other fortified wines like Sherry or Marsala. For a non-alcoholic option, you can use grape juice mixed with a splash of vinegar to mimic the acidity.
How should I store leftovers from this recipe?
To store leftovers, let the dish cool to room temperature, then transfer it to an airtight container and refrigerate. It will keep well for up to 3 days. Reheat gently on the stovetop or in the microwave.
What can I do if my sauce is too thin?
If the sauce is too thin, you can let it simmer longer to reduce it. Alternatively, dissolve 1 teaspoon of cornstarch in a little water and stir it into the sauce while it simmers to thicken it up.
Recommended Drink Pairings
Wine
Portuguese: Ruby Port - The rich sweetness and complex flavors of Ruby Port complement the savory chicken and earthy mushrooms perfectly.
General: Chardonnay - A full-bodied Chardonnay with a touch of oak will enhance the creaminess of the dish while balancing the flavors of the mushrooms.
Beer
Portuguese: Super Bock - This pale lager has a refreshing crispness that cuts through the richness of the cream and pairs well with the flavors of the dish.
General: Belgian Witbier - The light, citrusy notes of a Belgian Witbier complement the herbs and the subtle sweetness from the Port wine in the dish.
Other Beverages
Coffee: A smooth, medium-roast coffee will provide a nice contrast to the richness of the dish and can enhance the overall dining experience.
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