Chicken In Port Cream With Fettuccine
|Dried tomatoes||3⁄4 Cup (12 tbs)|
|Boneless, skinless, whole chicken breasts||3 Pound, split (3 In Number, 1 Pound Each)|
|Port||1 Cup (16 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Fresh fettuccine/8 ounces dry fettuccine||9 Ounce (1 Package)|
|Fresh tarragon sprig||3|
In a small bowl, soak tomatoes in warm water to cover until soft (about 1 hour).
Drain well, chop coarsely, and set aside.
Rinse chicken; pat dry.
Melt butter in a wide frying pan over medium-high heat.
Add chicken and cook, turning once, until well browned on outside and no longer pink in center; cut in thickest part to test (about 10 minutes total).
Lift out chicken and keep warm.
To pan drippings, add port and cream.
Increase heat to high and bring to a boil; boil, uncovered, stirring occasionally, until large, shiny bubbles form (10 to 15 minutes).
Meanwhile, in a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water just until tender to bite (3 to 4 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
While pasta is cooking, mix tomatoes, chicken, and any chicken juices into cream mixture; season to taste with salt and pepper.
Drain fettuccine well; transfer to a warm deep platter.
Top with chicken mixture, then garnish with tarragon sprigs.