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