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Chicken in Port Cream

3 cans chopped, stewed tomatoes drained
3 whole chicken breast
3 tablespoons butter
1 cup port
1 1/2 cups whipping cream
1 9 oz. package fresh fettuccini, cooked
1 tablespoon marjoram
1 tablespoon tarragon

Melt butter in a skillet and cook chicken over medium-high
heat until well browned on outside and no longer pink in center.
Lift out chicken when done and keep warm.
To pan drippings, add port and cream. Increase heat to high and
bring to a boil. Boil, uncovered, stirring occasionally, until
large bubbles form. When pasta is nearly finished, return
the chicken to the port/cream mixture and add tomatoes, marjoram,
and tarragon. Season to taste with salt and pepper. Let simmer,
covered, for 5-10 minutes.

Drain fettuccini well; transfer to a warm, deep platter.
Top with chicken & serve.



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