Chicken, Mushrooms, and Tomatoes with Port Wine

This is one of my father’s favorite chicken recipes. We don’t make it nearly often enough.

Chicken, Mushrooms, and Tomatoes with Port Wine Recipe

  • Yield: Serves 4.

Ingredients

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

Method

1 Sprinkle chicken with salt and pepper.

2 Drop garlic into a small saucepan of boiling water, cook for 5 minutes, set aside.

3 Heat butter in a heavy skillet and add chicken pieces. Cook over medium high heat until lightly browned on one side, about 1 minute. Turn and cook about 1 minute on the second side. Add mushrooms and cook, turning chicken occasionally, about 2 minutes.

4 Add shallots and the garlic cloves. Add Port wine, tomatoes, salt and pepper to taste. Cover and cook 10 minutes, or until chicken is cooked through. Transfer chicken and tomatoes to a warm platter. Cook sauce down a minute or two. Pour onto chicken.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Follow on Pinterest

23 Comments

  1. 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?

  2. cookie

    Does the ETOH cook out of this receipe or is it not appropriate for an alcoholic to eat?

  3. Kalyn

    Definitely sounds like a winner to me. I love simple recipes like this with fresh flavors.

  4. John

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

  5. Elise

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

  6. Sarah H

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

  7. Nancy

    This sounds absolutely divine and I bet my kids would eat it too.

  8. Diane

    This dish was great! My oldest daughter who hates chicken even liked it. My husband had the leftovers today and said it was even better today. :)

  9. Tim Berry

    My wife and I tried it last night and I thought I’d cooked enough for some leftovers. Served with mashed potatoes only and was filling and tasty. I put some rosemary on the chicken.

  10. Suzanne

    Made this recipe last night with a nice port out of the bay area (Danielle.. yummy). It was a success and definitely a keeper. Thank you Elise!

  11. Susanne

    This was wonderful! I made it after teaching all day — it’s quick. I used a half cup of port. I served it with rice pilaf and the braised spinach and garlic recipe on this website. My husband thanked me three time for making it!

  12. Amber

    I made this last night, and it got rave reviews. I didn’t boil the garlic (was feeling lazy) and instead halved the amount of garlic and just sliced it thinly, and I used about 1/3 cup of port. I served it with simple oven-roasted potatoes (baby yukon golds, sweet onion, rosemary, salt & pepper) and it was delicious, easy to prepare, and filling. This will definitely become a staple recipe. I’m so glad I found your site!

  13. Bonnie Sapka

    I prepared this dish this evening and it was most delicious. I have never heard of boiling garlic first and then frying it in all my 30 years of cooking, but it turned out perfect; and I will boil garlic for that sweet and mild taste for many dishes to come, please tell your Dad thank-you for the recipe. I will be making this for a long time to come.

    The only exception I made was to use Merlot insead of Port wine. Such a delicious meal with a green salad.

  14. Maria

    I used white mushrooms because I couldn’t find cremini ones and sherry instead of port since that’s what I had. Came out really delicious! I served it with whole wheat fettucine so it was healthy too. Thanks for sharing this.

  15. Dave

    Superb recipe, just made it! Thanks for sharing!

  16. linds

    I made this tonight, it was pretty good! Next time I will double the amount of mushrooms. This would probably be good with steak, too. Thanks for the recipe!

  17. Elise

    I made this last night and it was delicious. This recipe and the Morrocan Chicken with olives recipes are my favorites. I LOVE this site…use it all the time.

  18. LVKimmel

    Made this a few nights ago for my husband and his friends and we were all very impressed. It was a great meal and the chicken stayed tender and moist. Definitely on my list of Make Agains and I most likely will be passing on to friends!!!

  19. christina

    I also used a red wine versus a port. a really really great add-on is porcinis: steep them for about 30 min in hot water beforehand. They really stand out even in the wine sauce — rave reviews for the dinner party. Don’t get me started on the leftovers … mmmmmm!

  20. Ed

    Used Rosemary on the chicken and sherry instead of the port. Turned out very well, and so quick to whip up on a week night.

  21. Kat

    Just got done making this. I am not (NOT) a cook, but I was able to make this and its yummy. Recommended.

  22. Andrea Edwards

    Made this for my husband (who does not even like chicken) and we loved it. DELICIOUS!

  23. Danie

    This is wonderful. It’s going into our regular rotation. :)

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong