Chicken with Port Wine Sauce(R T)
Submitted by Jame
Whole wheat-dredged chicken breasts pan-seared in olive oil and butter, finished with a quick port wine pan sauce. An elegant, low-fuss dinner ready in under an hour. Serve over rice with steamed Swiss chard.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minCompany is coming and you need something that screams sophistication without chaining you to the kitchen. This is that recipe.
Chicken breasts get a light dredge in whole wheat flour, a quick sear in olive oil and butter, and then the pan does the rest. Port wine hits those gorgeous drippings, reduces to a glossy concentrate, and chicken broth thickened with cornstarch turns it into a silky sauce in about two minutes flat.
The whole wheat flour gives the chicken a nuttier crust than white flour would, and it pairs beautifully with the slightly sweet, warm notes of the port.
Pile it over steamed rice with some Swiss chard on the side and your guests will think you have been cooking for hours.
Pro Tips
- Use an inexpensive ruby or tawny port: Save the vintage bottles for sipping. A non-vintage port gives you all the nutty sweetness you need in the sauce.
- Shake off the excess flour: Too much coating makes the sauce gummy. A light, even dredge is all you want.
- Get the pan hot before adding the chicken: Wait until the oil ripples and the butter foam dies down. That is when you get a proper golden sear instead of a pale, steamed breast.
Ingredients
Directions
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 sauté until lightly browned, about 4 minutes.
Turn and sauté 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.
Comments
