This is one of my favorite ways to present chicken. It is delicious & aromatic, good for everyday or for special occasions. Serve it over perfect white rice with a green salad with a tomato, red sliced onions, avocado and mezclum salad w/ Raspberry vinaigrette (recipe follows).

CHICKEN IN PORT WINE
Serves 6

1/4 cup butter
1/2 lb fresh mushrooms sliced
1/4 cup all purpose flour
1 1/2 tsp or to taste salt
1/4 tsp ground black pepper
a pinch of ground nutmeg
a pinch of curry powder
4 chicken breasts cleaned
1 1/2 cups whipped cream
1/3 cup Port wine

In a big skillet heat (medium heat) the butter and sautée the mushrooms. Retire the mushrooms from the skillet and place them in a bowl. Mix the flour, salt and pepper, nutmeg and curry and pass the chicken breasts over this mixture, on both sides. Shake excess. In the same skillet, in the remaining butter fry the chicken breasts until golden on both sides. Add the already whipped cream, the port wine and the mushrooms and heat until it boils. Lower the heat, cover the skillet and cook in low for approximately 15 minutes or until the chicken is tender.

Tropical Style Raspberry Vinaigrette

1/4 c pear nectar
3 tb Olive Oil
2 tb raspberry vinegar
1/2 ts dried oregano; crushed
1 tsp Dijon-style mustard
Salt & Pepper to taste

Combine all ingredients in a jar. Cover, shake well. Store in refrigerator for up to 2 weeks. Shake before serving. Makes 1/2 cup.