Pan-Seared Chicken with Mushrooms in Creamy Port Sauce
45 minutes
Serves: 4
This Just Bare Chicken +5 Ingredient Challenge (finalist recipe is the creation of Pamela E. of Phoenix, AZ. A cozy dish, full of rich flavors, this recipe is perfect for a weeknight dinner or for entertaining.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
- Coarse salt and freshly ground pepper to taste
- 3 cups sliced fresh mushrooms
- 1/2 cup finely chopped shallots
- 1/2 cup ruby port
- 1/4 cup heavy cream
Instructions
- Heat oil and butter in large deep skillet over medium-high heat. Season chicken with salt and pepper. Cook, stirring occasionally, 10 minutes, turning once. Remove from pan to a plate; set aside.
- Add mushrooms to skillet; cook, stirring occasionally, about 5 to 8 minutes until browned. Stir in shallots; cook and stir 3 minutes.
- Reduce heat to medium-low; pour in port to deglaze the pan. Simmer 1 minute; stir in cream and season with salt and pepper.
- Return chicken to pan; cover and cook about 5 minutes longer or until no longer pink in center. Cook to internal temp of 165°F. Serve chicken with mushrooms and sauce.