Recipe: Chicken with Port Cream

CHICKEN WITH PORT CREAM
Serving Size : 4

2 tbsp Butter
1 Chicken -- cut into pieces
1/2 cup Port wine
3/4 cup Whipping cream
Salt and pepper
2 tbsp Chopped parsley

In a wide frying pan over medium heat melt butter. Add chicken and cook until browned on all sides (about 20 minutes). Combine port and cream, then pour over chicken. Bring to a boil; cover, reduce heat, and simmer until meat near thighbone is no longer pink. Lift out chicken and arrange in a serving dish. Skim and discard fat from pan juices, then boil juices over high heat until reduced to about 1 cup. Season to taste with salt and pepper. Pour sauce over chicken and sprinkle with parsley.

Per Serving (excluding unknown items): 1055 Calories; 81g Fat (71.9% calories from fat); 66g Protein; 5g Carbohydrate; trace Dietary Fiber; 416mg Cholesterol; 338mg Sodium. Exchanges: 9 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 10 1/2 Fat.