Serves 4.

INGREDIENTS

  • 4 tablespoons (1/2 stick) butter
  • 1 3/4 cups sliced mushrooms
  • 4 skinless boneless chicken breast halves
  • all purpose flour

  • 1 teaspoon minced garlic

  • 1/2 cup tawny port
  • 1/2 cup chicken stock or canned low-salt broth
  • 1/2 cup whipping cream
  • 3/4 teaspoon dried rosemary

    DIRECTIONS

    Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.

    Add garlic to same skillet and sauté 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.

    Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.