Try this Chicken with Port-Mushroom Sauce recipe, or contribute your own.
Suggest a better descriptionMelt 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 | ||
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Calories: 3912 | ||
Calories from Fat: 846 (22%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3912
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