Incredible Chicken Oporto Food

INCREDIBLE CHICKEN OPORTO

Steps:

• In a hot frying pan heat half of the butter (medium-high heat).
• Add in the mushrooms and onion cook for about 5 minutes along with the garlic.
• Remove and set aside in a bowl or deep dish.
• In a bowl combine the flour salt and pepper to coat chicken breasts on both sides.
• In the same frying pan add in the remaining butter and cook the chicken breasts over medium-high heat, careful not to burn, cook till browned on all sides.
• Now stir in the cream and the Port Wine, and the mushrooms, bring to a boil, and then reduce heat to low, cover and simmer for 15 minutes or till cooked.
• Pour into a platter and sprinkle chopped parsley over top.

CHICKEN OPORTO

Steps:

• In 12 inch skillet over medium high heat, in hot butter cook mushrooms 5 minutes. Remove mushrooms with slotted spoon to bowl. Set aside.
• In plastic bag, combine flour, salt, pepper, and nutmeg. Coat chicken breasts by tossing in closed bag. In same skillet, in remaining butter, over medium high heat, cook chicken until brown.
• Stir in cream, port, and mushrooms, heat until boiling. Reduce heat to low; cover and simmer 15 minutes until chicken is fork tender.

ZIPLOC CHICKEN

Steps:

• Combine barbecue sauce, garlic salt, onion flakes, pepper and beer in a gallon size Ziploc freezer bag.
• Close Ziploc and mix thoroughly.
• Add chicken to ziplock and make sure all pieces are covered in marinade.
• Lie bag flat in freezer until frozen solid.
• Chicken can be frozen up to 4 months.
• Move chicken to the refrigerator 2-3 days before serving. Chicken will need time to thoroughly defrost and absorb the marinade.
• Remove and discard marinade.
• Grill chicken pieces on a low heat until internal temp reaches 165 deg, about 7 min per side or 7 min total on a george forman grill.
• For smaller portions place desired amount of chicken in quart size freezer bag and add enough marinade to cover chicken. Freeze as above.

ORANGE BRAISED CHICKEN BREASTS WITH CAPERS

Steps:

• Heat the oil in a large frying pan, add the chicken and brown on both sides. Remove from pan with some tongs and set aside.
• Reheat the oil in the pan, add the garlic and onion and sauté for 5 minutes, stirring, until just beginning to brown.
• Add the cumin, orange and lemon juices, orange zest and pepper, mix well then add the chicken, cover and simmer for 10 minutes.
• Spoon the juices over the chicken then add the capers, re-cover and simmer for a further 10-15 minutes, or until chicken is cooked through. Serve immediately.