Chicken Oporto(Good Housekeeping Illustrated Cookbook)

• 1/2 c. butter
• 1/2 lb. thinly sliced mushrooms
• 1/4 c. all-purpose flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground nutmeg
• 4 whole, skinless, boneless chicken breasts
• 1 1/2 c. heavy or whipping cream
• 1/3 c. Port wine

1. In a 12-inch skillet over medium-high heat in hot butter, cook mushrooms 5 minutes.
2. Remove with slotted spoon and set aside in bowl.
3. On wax paper, combine flour, salt, pepper and nutmeg; use to coat chicken breasts.
4. In same skillet in remaining butter over medium-high heat, cook chicken breasts until browned on all sides. Stir in cream, Port wine and mushrooms.
5. Heat to boiling.
6. Reduce heat to low; cover and simmer 15 minutes or until chicken is fork-tender.

butter, mushrooms, allpurpose, salt, pepper, ground nutmeg, chicken breasts, heavy, wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055938 (may not work)