You will adore this creamy chicken with port sauce and chopped mushrooms! So make way for a family classic… Because this recipe comes straight from the kitchen of my husband’s grandmother!
I just though it was about time that I would prepare this family classic today: a lush chicken with port sauce and mushrooms!
And it’s a very special recipe.
Because this used to be the signature dish of my husband’s grandmother. This dish is pretty easy to prepare in about half an hour.
And you need very little ingredients but it is so goddamn delicious!
The combination of the cream and the red port is very interesting. The sweetness of the red port is a great match for the pan fried chicken strips.
Easy Chicken With Port Sauce & Mushrooms
Don’t you like that purple color on that sauce?
Then you can also replace the red port by white port. That will keep the sauce pale just like the cream. I think the purple color is still kind of funky though!
And a very surprising sauce on your plate.
I like to serve this chicken in port dish with a portion of simply oven baked or roast potatoes. Or we can keep it Belgian and go for a portion of freshly deep fried Belgian fries of course!
And I also like to keep a slice of bread close at hand to mop up the rest of that purple port sauce right in end… You can always put my plate straight back in the cupboard, it is as clean as a whistle!
Cooking with Port Wine
Do you like cooking with port wine?
Then also try out my roasted red onions in port wine!
Or how about my purple confit onions chutney? This sweet red onion confit tastes great with goat cheese and in combination with foie gras or smoked duck!
Easy Chicken With Port Sauce Recipe
Creamy chicken with port sauce and mushrooms: make way for a family classic... This recipe comes from my husband's grandmother!
- 2 large fresh chicken breasts
- 10 white mushrooms chopped in 4 pieces
- 1 cup cream (240 ml)
- ½ cup red port wine (120 ml)
- olive oil
Pour the red port wine in a medium saucepan and place it over medium-high heat. Cook the port for about 5 to 7 minutes and let it reduce by half. Keep a close eye on it because it goes faster than you might think and you risk burning it.
Once the red port has reduced, add the cream to it.
Whisk well into a pink cream sauce and season it pepper and salt. Turn the heat to medium-low and simmer the sauce for 8 to 10 more minutes. In the meantime rinse the chicken breasts under cold running tap water and pat them dry using some kitchen paper. Place them on a clean chopping board and cut the breasts lengthwise into 3 to 4 thin slices. Pour a little drop of olive oil in a large non-stick pan, place it over medium-high heat and add the sliced chicken once the oil is hot.
Cook the chicken on all sides until browned nicely and cooked through.
Season the cooked chicken with a little pinch of pepper and salt. Then take it off the heat and let it rest in the hot pan for now. Add the chopped white mushrooms to the creamy port sauce.
Stir well and then check the seasoning. Add extra pepper or salt to taste if necessary. Simmer the sauce for another 2 minutes over medium-low heat. Put the cooked chicken onto warm deep plates. Top with the mushroom and port wine sauce. Add a last sprinkle of freshly ground black pepper. Serve hot.