Chicken Breasts in Port Wine (with recipe)

今日の夕食は、1度作って見て美味しかったチキンの胸肉のポートワイン煮にしました。前回は少し塩味が足りなかったので、胸肉にしっかり目に塩胡椒をしたので今日は美味しく出来ました。玉ねぎとマッシュルームがたっぷり入っていて、ポートワインが効いています。今日は煮汁もしっかり煮詰めたので、美味しく絡みました。

Today’s dinner was “Chicken Breasts in Port Wine” from a Japanese blog (the recipe is in the link but only in Japanese) because I liked the flavour last time when I made it.  The last time I didn’t put enough salt on the chicken so it lacked flavour but this time I did.  I also reduced the sauce thick enough so it came out good today.  It has a lot of onion and mushroom and quite strongly flavoured with port.

15Mar17Dinner

 

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s