Chicken In Port Cream With Fettuccine Recipe
Ingredients
| Tomatoes | 3/4 Cup (16 tbs), dried | |
| 3 whole chicken breasts (about 1 lb. each), skinned, boned, and split | ||
| Butter/Margarine | 3 Tablespoon | |
| Port | 1 Cup (16 tbs) | |
| Whipping cream | 1 1/2 Cup (16 tbs) | |
| Fettuccine package | 1 | |
| Fresh tarragon sprigs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a small bowl, soak tomatoes in warm water to cover until soft (about 1 hour).
Drain well, chop coarsely, and set aside.
Rinse chicken; pat dry.
Melt butter in a wide frying pan over medium-high heat.
Add chicken and cook, turning once, until well browned on outside and no longer pink in center; cut in thickest part to test (about 10 minutes total).
Lift out chicken 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, shiny bubbles form (10 to 15 minutes).
Meanwhile, in a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water just until tender to bite (3 to 4 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
While pasta is cooking, mix tomatoes, chicken, and any chicken juices into cream mixture; season to taste with salt and pepper.
Drain fettuccine well; transfer to a warm deep platter.
Top with chicken mixture, then garnish with tarragon sprigs.
Drain well, chop coarsely, and set aside.
Rinse chicken; pat dry.
Melt butter in a wide frying pan over medium-high heat.
Add chicken and cook, turning once, until well browned on outside and no longer pink in center; cut in thickest part to test (about 10 minutes total).
Lift out chicken 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, shiny bubbles form (10 to 15 minutes).
Meanwhile, in a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water just until tender to bite (3 to 4 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
While pasta is cooking, mix tomatoes, chicken, and any chicken juices into cream mixture; season to taste with salt and pepper.
Drain fettuccine well; transfer to a warm deep platter.
Top with chicken mixture, then garnish with tarragon sprigs.
Chef
