Chicken Breast In Port Wine


Today’s dinner was Chicken Breast In Port Wine (the recipe is only in Japanese).  It’s a very simple recipe.  You slice each chicken breast in about 5 thin slices, sprinkle some salt, pepper and flour and sautee them in butter.  In a separate frying pan sautee some sliced onions until nice and sweet with a minced garlic clove.  Pour some port wine (100cc for 2), 200cc of water & chicken stock powder (I used vegetable stock powder), add the sauteed onion, some sliced mushrooms, cover the pan and simmer for 15 minutes.  I took the lid off after a few minutes because there was a lot of liquid.  The sauce is so easy but has very nice flavour and the chicken is very tender.









My husband had 5 slices (, which is a whole chicken breast), I had 3 slices as I wasn’t hungry (and marinaded the 2 slices in garlic, lemon juice and olive oil and put them in the freezer so I can use them for a lunch or something).


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