Are you planning to make a nice dinner for someone you love on Valentine’s Day? This Chicken Porto is perfect for a romantic dinner. It only has a few ingredients and the sauce can be made ahead of time…or not. Cooking with alcohol somehow seems special and February 14th is a special day.
Port is a fortified wine having had brandy added during the fermentation process. Both ruby and tawny are port wines. Ruby is young and has a deep, ruby colour. Tawny is aged for as long as 20 years and is a brownish, tawny colour. It is less sweet and is often served with a cheese course after a meal.
Serve this Chicken Porto with a green salad and warm cranberry port vinaigrette. The salad has pistachio nuts and Cambozola cheese so is a nice complement to this chicken dish. Follow dinner with a cheese course and an aged tawny port and you will have yourself a ‘port themed’ dinner. Nice!
I keep a bottle of inexpensive ruby port in my pantry to make these two recipes, Chicken Porto and cranberry port vinaigrette. The salad has pistachio nuts and Cambozola cheese so although both recipes have port in them they complement each other so can be served at the same meal.
With Chicken Porto I like to serve rice pilaf, a nice change from plain steamed rice and any green vegetable. This is a pretty simple dinner and could be prepared in thirty minutes if you are organized. That qualifies it for an everyday meal in my books but still, I make it once a year…so many recipes, so little time.
Sometimes I am inspired to create a beautiful table setting and plan a romantic evening thinking every step well in advance. But more often it seems that I’m not. Valentine’s Day seems to creep up on me and I think…yeiks, we should have a nice dinner. So if the planning just never happened I encourage you to throw a white tablecloth on the coffee table, pull out the good dishes (china and crystal if you have it), open a nice bottle of wine and serve this delicious Chicken Porto. This year my dinner will be in front of the fireplace.
Happy Valentine’s Day.
|2 Tbsp currants|
|¾ cup ruby port|
|½ cup GF chicken stock|
|6 Tbsp red currant jelly (black currant jelly or crab apple jelly work too)|
|1½ Tbsp butter|
|1½ Tbsp olive oil|
|2 small boneless, skinless chicken breasts|
|salt and pepper to taste|
|3 Tbsp sweet rice flour|
|6 large mushrooms, sliced thin|
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