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Categories:
chicken breast halves whole wheat flour black pepper olive oil butter port wine vegetarian chicken broth cornstarch
Viewed: 46 - Published at: 2 years agoIngredients
- 4 each chicken breast halves, boneless, skinless
- 1/2 cup whole wheat flour
- 1 x black pepper freshly ground
- 1 tablespoon olive oil
- 1 1/2 Teaspoons butter, unsalted
- 13 cup port wine
- 1 cup vegetarian chicken broth, non-fat, low-sodium
- 2 Teaspoons cornstarch
Method
- Occasionally you need something quick but special to serve guests on short notice.
- Try this chicken with port wine sauce.
- Choose one of the less expensive non-vintage ruby or tawny ports for this sauce.
- Its slightly nutty taste adds an elegant character.
- Serve it with rice and freshly steamed Swiss chard.
- Rinse chicken breast halves under cold, running water; pat dry.
- Remove all visible fat.
- Combine whole wheat flour and a few grinds of black pepper on a plate or shallow dish.
- Dredge chicken breasts in flour, shake off excess and set aside.
- Heat olive oil in large, heavy, non-stick skillet until rippling; add butter and heat just until foam subsides.
- Add chicken breasts and saute until lightly browned, about 4 minutes.
- Turn and saute on other side 4 to 6 minutes or until done.
- Remove from pan.
- Add port wine to pan, stirring into pan drippings.
- Cook over medium-high heat until liquid is reduced by half, about 1 minute.
- Combine chicken broth with cornstarch and add to pan.
- Cook until thickened and bubbly, about 2 minutes.
- Return chicken breasts to pan and heat through.
- Serve immediately with rice.
