Chicken, Mushrooms, and Tomatoes with Port Wine

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Pan-cooked boneless, skinless, chicken breasts, with mushrooms, fresh tomatoes, and port wine.

Photography Credit: Sally Vargas

This is one of my father’s favorite chicken recipes. Boneless chicken breasts are cooked with shallots, garlic, mushrooms, and simmered with tomatoes and port. Perfect for a quick and easy midweek meal!

Chicken, Mushrooms, and Tomatoes with Port Wine Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

Ingredients

  • 4 chicken boneless breast halves (with skin or without)
  • Salt and pepper to taste
  • 6 whole cloves garlic
  • 2 Tbsp butter
  • 1/4 pound of cremini mushrooms, halved or quartered if large
  • 3 Tbsp finely chopped shallots
  • 1/4 cup Port wine
  • 4 small (3/4 pound) plum tomatoes, cored and quartered, or 3/4 pound cherry tomatoes, cut in half (about 2 cups)
  • 2 Tbsp chopped parsley (for garnish)

Method

1 Salt the chicken: Sprinkle the chicken breasts on both sides with salt and pepper.

2 Boil the garlic: Drop the garlic into a small saucepan of boiling water, cook for 5 minutes, and set aside. When cool, peel of the skins.

3 Brown the chicken: Heat the butter in a heavy skillet and add the chicken pieces. Cook over medium high heat for about 1 minute, or until lightly browned on one side. Turn and cook for about 1 minute on the second side.

4 Add the mushrooms and cook, turning chicken occasionally, for about 2 minutes.

5 Add the shallots and the garlic cloves to the pan. Add the Port wine, tomatoes, salt and pepper to taste. Cover and cook for 10 minutes, or until the chicken is cooked through )a thermometer inserted into the thickest part of the breast registers 165°F).

Transfer the chicken, mushrooms, and tomatoes to a warm platter.

If the sauce is thin, cook it down for a minute or two. Pour onto chicken and sprinkle with chopped parsley.

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Chicken with Mushrooms and Port Wine

Showing 4 of 22 Comments

  • Joan

    Hi, Elise. I was going to make chicken masala which is a favorite in our house. Was out of masala wine and googled a recipe using port which is what was on hand. Not a garlic lover but my husband loves it. Very tasty and the hubby positively devoured.
    Wants it again. Easy, too. Thank you!

  • Sandra

    That sounds delicious! I am dying to try it already! But out of curiosity, why do you boil the garlic instead of sauteeing it in the pan? Is it for a more mild flavor, or is there another reason?

  • John

    Why do you boil the garlic? I’ve never heard of doing that before. Recipe looks great.

  • Elise

    Boiling the garlic makes it soft, like a tiny boiled potato, but not so overwhelming.

  • Sarah H

    Hi Elise! Did you use a tawny port or a ruby port for this dish? Looks great!

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Chicken with Mushrooms and Port WineChicken, Mushrooms, and Tomatoes with Port Wine