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Chicken with Port and Mushrooms is a dish that combines the simplicity of traditional French cuisine with the elegance of a creamy Port sauce. This subtle marriage of tender chicken, rich mushrooms and creamy cream
makes it a comforting dish, ideal for family meals or dinners with friends. Port, a fortified sweet wine from Portugal, brings a depth of flavor that pairs perfectly with the earthy aromas of button mushrooms.
This recipe is a true classic, which seduces with its refinement and ease of preparation. The secret lies in the slow cooking of the ingredients, allowing the flavors to develop harmoniously. Fresh thyme adds a herbal touch that enhances the whole dish, while crème fraîche binds all the elements together to create a rich and velvety sauce.
The preparation begins by cooking the chicken breasts, browned to perfection in a mixture of butter and olive oil. This process seals the juices inside the meat, ensuring a tender and juicy chicken. The mushrooms,
meanwhile, are seared to release their flavor before being deglazed with Port. This deglazing allows the cooking juices to be recovered, thus enriching the sauce.
This dish pairs wonderfully with basmati rice, sautéed potatoes or steamed vegetables, which will soak up the delicate Port sauce. It can be prepared in advance and gently reheated, making it a convenient option for
festive meals or impromptu dinners. Finally, this Chicken with Port and Mushrooms is the perfect illustration of French cuisine that is both accessible and sophisticated.
Ingredients :
For 4 people:
4 chicken breasts
250 g of button mushrooms
1 onion
2 cloves of garlic
A few sprigs of fresh thyme
100 ml of Port
200 ml of crème fraîche
30 g butter
2 tablespoons olive oil
Salt and pepper
Preparation :
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