I Did a Recipe Thing!

I was thinking about Chicken Marsala, and came up with this.  It turned out AWESOME.

Poulet  Porto

3 skinless boneless chicken breasts, butterflied and separated into 6 pieces

1 lb mushrooms, sliced thick

1 garlic clove, minced

3 green onions, minced

1 cup Port, divided

1 cup chicken broth

1 cup flour

1 tsp salt

¼ tsp pepper

½ tsp nutmeg

½ cup butter, divided

1 tsp corn starch

In large electric fry pan, melt ¼ cup butter on medium high heat until frothy.

Combine flour, salt, pepper, and nutmeg in a large ziplock bag.  Dry chicken; shake in flour mixture until well coated.  Fry chicken in butter, 3 minutes per side, until nicely browned and juices run clear.  Remove to warm platter and set aside.

Add remaining ¼ cup butter.  Fry mushrooms, garlic, and onion over medium high heat until browned.  Increase heat to high.  Add ¾ cup Port and deglaze pan, stirring until Port simmers.  Add corn starch to remaining Port and chicken broth, blend well.  Whisk into gravy and stir until thick.  Lower heat to medium, return chicken to the pan and simmer 2 minutes or until warmed through.  Serve with roasted rosemary potatoes or gnocchi.