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Chicken, Mushrooms, and Tomatoes with Port Wine
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Sautéed chicken breasts with mushrooms, tomatoes, and port wine.
Ingredients:
  • 4 chicken boneless breast halves (with skin or without)
  • Salt and pepper to taste
  • 6 whole cloves garlic
  • 1/4 pound of cremini mushrooms, halved or quartered if large
  • 3 tablespoons finely chopped shallots
  • 1/4 cup Port wine
  • 4 small (3/4 pound) plum tomatoes, cored and quartered, or 3/4 pound cherry tomatoes, cut in half (about 2 cups)
  • 2 tablespoons chopped parsley (for garnish)
Instructions:
  • Season the chicken breasts generously with salt and pepper on both sides.
  • Simmer the garlic in a small saucepan of boiling water for 5 minutes, then set aside to cool before peeling off the skins.
  • Sear the chicken: Melt the butter in a skillet and add the chicken pieces, cooking over medium-high heat until both sides are golden brown, about 1 minute per side.
  • Add the mushrooms and sauté with the chicken for 2 minutes, turning occasionally.
  • In the pan, combine shallots, garlic, Port wine, tomatoes, salt, and pepper. Cover and simmer for 10 minutes until the chicken reaches an internal temperature of 165°F. Place chicken, mushrooms, and tomatoes on a platter. If sauce is thin, simmer for a couple of minutes. Pour sauce over chicken and garnish with chopped parsley.

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