Serving Size: 6
Ingredients:
6 boneless chicken breast halves
2 tablespoons vegetable oil
2 tablespoons butter
1 cup thinly sliced onions
Salt and , freshly ground pepper to taste
4 cloves garlic, minced
1 cup Port wine
1/2 cup heavy cream
4 tablespoons chopped fresh parsley, to garnish
Directions:
- In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring frequently, until golden brown, about 5 minutes.
- Add chicken and cook 4 minutes on each side, or until golden brown on outside and cooked through on inside. Season to taste with salt and pepper. Remove chicken with a slotted spatula to a platter.
- Add garlic to skillet and cook over low heat 2 minutes until garlic just releases its fragrance.
- Add Port wine and boil 1 minute, or until reduced by half. Add chicken and heavy cream; boil for 1 minute or until lightly thickened.
- To serve chicken, cut each breast on the diagonal into slices. Spoon sauce over it and sprinkle with chopped parsley.
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