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
- 4 chicken boneless breast halves (with skin or without)
- Salt and pepper to taste
- 6 whole cloves garlic
- 2 tablespoons butter
- 1/4 pound of cremini mushrooms, halved or quartered if large
- 3 tablespoons 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 tablespoons chopped parsley (for garnish)
Salt the chicken:
Sprinkle the chicken breasts on both sides with salt and pepper.
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.
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.
Add the mushroom:
s and cook, turning chicken occasionally, for about 2 minutes.
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.