Chicken with Mushrooms Recipe & Easy Port Wine Sauce
Why You Will Love This Recipe
Get ready for a delicious treat with this chicken with mushrooms recipe & easy port wine sauce! The savory flavors come alive with a hint of sweetness from Port wine. You’ll sauté fresh mushrooms in garlic and butter until they’re golden, then dredge the chicken in seasoned flour for that perfect crust. Everything cooks in one pan, and when you deglaze with broth, it creates a rich sauce. This meal is a tasty way to bring a bit of Portugal to your dinner table!
Tips for Success
• To achieve perfectly cooked rice, rinse the white rice under cold water until the water runs clear before cooking. This removes excess starch and prevents the rice from becoming sticky.
• When sautéing the chicken, ensure that the oil is hot before adding the chicken to the pan. This helps to achieve a nice golden-brown crust and prevents the chicken from sticking to the pan. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of sear.
• For the Port wine sauce, make sure to let the wine reduce for at least 5-7 minutes after adding it to the pan. This intensifies the flavor and helps to concentrate the sauce, preventing it from being too watery. Taste and adjust the seasoning at this point to ensure a balanced flavor.
Frequently Asked Questions
What can I substitute for Port wine in this chicken with mushrooms recipe & easy port wine sauce?
You can substitute Port wine with grape juice mixed with a tablespoon of vinegar or red wine. If you prefer a non-alcoholic option, using a combination of balsamic vinegar and broth can also mimic the sweetness and depth of flavor.
How should I store leftovers from this chicken with mushrooms dish?
Leftovers should be cooled to room temperature, then stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. To reheat, thaw in the fridge and warm in a skillet over low heat, adding a splash of broth if needed to prevent drying out.
What can I do if the chicken is still pink inside after cooking?
If the chicken is still pink, continue cooking it over medium heat, checking frequently until it's fully cooked. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). If it’s browning too much on the outside, you can cover the skillet loosely with a lid to help it cook through without burning.
Recommended Drink Pairings
- Chardonnay: This white wine complements the chicken and mushrooms with its buttery notes and acidity.
- Pinot Noir: A light red wine that enhances the dish's flavors without overpowering the delicate chicken.
- Sparkling Water: The effervescence cleanses the palate and balances the richness of the sauce.
- Herbal Tea: A soothing option that pairs well with the savory elements, providing a refreshing contrast.
- Ginger Ale: The sweetness and spice of ginger ale can enhance the dish's flavors while adding a refreshing touch.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Put the rice in salt water in a saucepan and let it boil over high heat.
- Than reduce the heat to medium-low, cover and cook until the rice is cooked, from 20 to 25 minutes and set aside.
- In a large bowl, combine the flour with some salt, black pepper and oregano (to taste).
- Add the chicken steaks to the flour mixture and move them around so they are covered with the mixture and remove any excess flour.
- Heat the oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and cook until the chicken is well cooked inside and golden on the outside, 5 to 8 minutes on each side.
- Drain the chicken in a dish lined with absorbent paper.
- Melt 1 tablespoon of butter in the same skillet over medium heat, add the garlic let it brown slightly, than add the mushrooms, and cook for about 10 minutes.
- Season with salt and black pepper, then add the Port wine and chicken broth.
- Transfer the chicken steaks to a pan and pour the sauce with the mushrooms over it.
- Increase the heat to medium-high and bring to a boil.
- Cover, reduce the heat to medium-low and cook until the sauce thickens, about 5 minutes.
- Serve the steaks over boiled rice sprinkled with chopped parsley.
Adapted from a Recipe by: milrecetascocina.com
Nutritional Facts (Per Serving)
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