Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; saute until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; saute until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil. Add garlic to same skillet and saute 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute. Slice chicken on diagonal; arrange on plates. Pour sauce over and serve. Serves 4. Bon Appetit September 1994
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|Serving Size: 1 Serving (3030g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 846 (22%)|
|Amt Per Serving||% DV|
|Total Fat 94g||125 %|
|Saturated Fat 28g||140 %|
|Monounsaturated Fat 27g|
|Polyunsanturated Fat 20.9g|
|Cholesterol 1883.5mg||580 %|
|Sodium 2058.1mg||71 %|
|Potassium 6698.7mg||176 %|
|Total Carbohydrate 117.7g||35 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 112.6g|
|Protein 580.7g||830 %|
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Calories per serving: 3912
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