- 4 tablespoons (1/2 stick) butter
- 1 3/4 cups sliced mushrooms
- 4 skinless boneless chicken breast halves
- All purpose flour
- 1 teaspoon minced garlic
- 1/2 cup tawny Port
- 1/2 cup chicken stock or canned low-salt broth
- 1/2 cup whipping cream
- 3/4 teaspoon dried rosemary
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms; sauté until golden, about 5 minutes. Transfer to plate. Melt 2 tablespoons butter in same skillet. Season chicken with salt and pepper; coat with flour. Add to skillet; sauté until just cooked through, about 4 minutes per side. Transfer to plate. Tent with foil.
- Add garlic to same skillet and sauté 1 minute. Add Port and bring to boil, scraping up any browned bits. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes. Return mushrooms to skillet; stir until heated through, about 1 minute.
- Slice chicken on diagonal; arrange on plates. Pour sauce over and serve.