Tuesday, March 29, 2011
Chicken with Port and Mushroom Sauce on Toast
I had originally intended to make Chicken Marsala on the kitchen of friends weekly cookout day that is today. Having not a drop left in the kitchen, I refuse to spend my money on a new bottle of Marsala wine. I have Port. I used it instead of the Marsala. It worked pretty well. :)
The weekly cookout is when Andrik and I, plus our friends, get together and create dishes that will eventually end up in this blog. We do it for fun while we still can, as busy times are coming soon when the culinary school I just enrolled starts. That's right, I am going to become a chef and own my own eatery and/or even my own cookbook. Time is running short. It's time to get busy!
4 boneless chicken breast halves
150g button mushrooms, sliced
3 small shallots, finely sliced
2 cloves of garlic, minced
1.5 cups tawny port
1.5 cups chicken stock
2 tbsp ++ cold unsalted butter
4 thick slices of rustic bread(I used ciabatta)
2 sprigs of italian parsley, chopped
sea salt and black pepper
- Season chicken breasts with salt and pepper. In a hot pan on medium heat, sear them with olive oil and 1 tbsp of butter for 5-6 mins a side or until nicely browned.
- Remove chicken breasts and set aside on a plate, leaving fat in the pan.
- Add mushrooms and roast in hot pan till nice and brown. Add more butter if necessary. Season.
- Add shallots and saute for a further 5 mins until they turn soft and translucent. Add garlic and saute for a further 2 mins.
- Deglaze pan with port, let it simmer for 3-4 mins until alcohol evaporates. Add chicken stock and chicken breasts back into the pan. Simmer for 10 mins.
- Turn off heat and season. Add remaining 1 tbsp of cold butter and gently stir with a spoon until butter melts completely into the sauce. Sprinkle parsley and stir.
- To serve, lay a piece of bread on a plate, top with chicken breast and drizzle port and mushroom sauce over. Serve immediately.