Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove
Vineyards 1986. Napa Valley.
2 tbsp. vegetable oil
2 tbsp. butter, room temperature
1 c. thinly sliced onions
6 lg. boneless chicken breast halves
Salt, freshly ground pepper to taste
4 cloves garlic, minced
1 c. tawny port (such as Fonseca Bin #27)
1/2 c. heavy cream
1/4 c. chopped parsley, to garnish
In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring
frequently, until golden brown, about 5 minutes. Add chicken and cook 4 minutes on
each side, or until golden brown on outside and cooked through on inside. Season with
salt and pepper.
Remove chicken with a slotted spatula to a platter; cover to keep warm. Add garlic to
skillet and cook over low heat 2 minutes until garlic just releases its fragrance. Add port
and boil 1 minute, or until reduced to 1/2 cup. Add chicken and boil 30 seconds, or until
lightly thickened. To serve chicken, cut each breast on the diagonal into 1 inch slices.
Serve with sauce; garnish with parsley.
Vineyards 1986. Napa Valley.
2 tbsp. vegetable oil
2 tbsp. butter, room temperature
1 c. thinly sliced onions
6 lg. boneless chicken breast halves
Salt, freshly ground pepper to taste
4 cloves garlic, minced
1 c. tawny port (such as Fonseca Bin #27)
1/2 c. heavy cream
1/4 c. chopped parsley, to garnish
In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring
frequently, until golden brown, about 5 minutes. Add chicken and cook 4 minutes on
each side, or until golden brown on outside and cooked through on inside. Season with
salt and pepper.
Remove chicken with a slotted spatula to a platter; cover to keep warm. Add garlic to
skillet and cook over low heat 2 minutes until garlic just releases its fragrance. Add port
and boil 1 minute, or until reduced to 1/2 cup. Add chicken and boil 30 seconds, or until
lightly thickened. To serve chicken, cut each breast on the diagonal into 1 inch slices.
Serve with sauce; garnish with parsley.
