Chicken Oporto
Author: Karen Schumacher
Recipe type: Main
Prep time:
Total time:
Ingredients
- Chicken
- ½ cup Butter
- ½ lb Mushrooms (Thinly Sliced)
- ¼ cup Flour
- 2 tsp Salt
- ¼ tsp Pepper
- ¼ tsp Nutmeg (Ground)
- 4 Chicken Breasts (Skinned & Boned)
- 1½ cup Heavy of Whipping Cream
- ⅓ cup Port White Wine
- Hollandaise Sauce
- 3 Egg Yolks
- 2 tsp Lemon Juice
- ½ cup Butter
- ¼ tsp Salt
Instructions
- Saute mushrooms in butter over medium high heat for 5 minutes. Remove to small bowl.
- On wax paper combine flour, salt, pepper, and nutmeg and coat chicken in it. In same skillet cook the coated chicken in the remaining butter over medium high heat until browned on all sides.
- Stir in cream, port, and mushrooms. Heat to boiling and then reduce heat to low. Cover and simmer 15 minutes or until chicken is fork tender.
- Hollandaise Sauce: Beat the eggs and lemon juice in a double boiler over hot but not boiling water. Add ⅓ of the butter beating constantly. Add remaining butter until melted and mixture thickens and is heated through. Remove from heat and serve hot on hot food.
