Poulet Au Porto
|White port||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
Melt butter in heavy skillet over low heat.
Brown chicken slowly on all sides.
Cover; simmer for 10 minutes or until chicken is tender.
Season chicken with salt and pepper; add port and mushrooms.
Sim- mer, covered, for about 15 minutes longer.
Transfer chicken to warm serving dish.
Stir cream slowly into skillet drippings.
Mix well; pour over chicken.