Chicken and Mushrooms with Port Wine Recipe

1. Let the chicken breasts sit at room temperature for 30 minutes.
2. Heat the olive oil and butter in a large pan over low heat.
3. Season the chicken breasts with salt and pepper.
4. Cook them on both sides until golden brown, remove and set aside.
5. In the same pan, add the chopped onion and garlic.
6. Cook until the onion becomes translucent.
7. Add the mushrooms and thyme to the pan.
8. Cook until the mushrooms release their water and turn golden.
9. Pour in the Port wine and use a spatula to scrape up any browned bits from the pan.
10. Stir well to combine.
11. Reduce the heat to low and add the cooking cream.
12. Stir continuously until the sauce thickens.
13. Return the chicken breasts to the pan, coating them well with the sauce.
14. Let them cook until fully done, and the sauce reaches your desired consistency.
15. Adjust seasoning with salt and pepper.
16. If the sauce is too thin, let it simmer longer or add 1 tsp of cornstarch dissolved in a little water.
17. 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.

Adapted from a Recipe by: Pagina Receitas