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Categories:
chicken breast halves salt black pepper olive oil cremini mushrooms ruby Port chicken broth flour garlic thyme
Viewed: 32 - Published at: 4 years agoIngredients
- 4 (5 ounce) boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
- 1 (10 ounce) package sliced cremini mushrooms
- 1/3 cup ruby port
- 1/3 cup reduced-sodium chicken broth
- 2 teaspoons all-purpose flour
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
Method
- Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
- Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
- Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
- Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.
