Chicken Breasts in Port
rec.food.recipes/Bill Crane

I made this last night with good results. The recipe appeared quite a while back in one of the local newspapers.

2 whole chicken breasts, skinned, boned, and split in half
1/2 cup all purpose flour
1 teaspoon salt
1/4 teaspoon nutmeg (preferably fresh ground)
1/4 teaspoon freshly ground black pepper
6 tablespoons butter
1 1/2 cups heavy cream
1/4 cup port wine
1/2 lbs fresh mushrooms, sliced

Place the chicken breasts between pieces of waxed paper and pound lightly with a wooden mallet or the bottom of a skillet.

Combine the flour, salt, nutmeg, and pepper and dredge the chicken pieces in the mixture.

Melt four tablespoons of butter in a heavy skillet and brown the chicken on both sides. Remove the chicken from the skillet and add one cup of heavy cream. Bring to a boil and simmer two minutes. Add the wine and return the chicken pieces to the skillet. Cover and simmer about twenty minutes.

Meanwhile, in another skillet melt the remaining butter and cook the mushrooms, stirring, until they are wilted. Add the remaining cream and bring to a boil. Pour this over the chicken. Season to taste. Cover again and simmer ten minutes longer. Serve hot.