Chicken Oporto

• 1/2 cup butter
• 1/2 lb mushroom, sliced
• 1/4 cup flour
• 2 teaspoons pepper
• 1 onion, sliced
• 2 garlic cloves, chopped
• 4 -6 chicken breasts
• 1 1/2 cups cream
• 1/3 cup port wine
• 2 tablespoons fresh parsley, chopped

1. In a hot frying pan heat half of the butter (medium-high heat).
2. Add in the mushrooms and onion cook for about 5 minutes along with the garlic.
3. Remove and set aside in a bowl or deep dish.
4. In a bowl combine the flour salt and pepper to coat chicken breasts on both sides.
5. In the same frying pan add in the remaining butter and cook the chicken breasts over medium-high heat, careful not to burn, cook till browned on all sides.
6. Now stir in the cream and the Port Wine, and the mushrooms, bring to a boil, and then reduce heat to low, cover and simmer for 15 minutes or till cooked.
7. Pour into a platter and sprinkle chopped parsley over top.

butter, mushroom, flour, pepper, onion, garlic, chicken breasts, cream, port wine, fresh parsley

Taken from www.food.com/recipe/chicken-oporto-339530 (may not work)