Chicken with Port-Mushroom Sauce

Ingredients

• 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

Instructions

1. Melt 2 tablespoons butter in large skillet over medium-high heat.
2. Add mushrooms; saute until golden, about 5 minutes.
3. Transfer to plate.
4. Melt 2 tablespoons butter in same skillet.
5. Season chicken with salt and pepper; coat with flour.
6. Add to skillet; saute until just cooked through, about 4 minutes per side.
7. Transfer to plate.
8. Tent with foil.
9. Add garlic to same skillet and saute 1 minute.
10. Add Port and bring to boil, scraping up any browned bits.
11. Add stock, cream and rosemary and boil until slightly thickened, about 5 minutes.
12. Return mushrooms to skillet; stir until heated through, about 1 minute.
13. Slice chicken on diagonal; arrange on plates.
14. Pour sauce over and serve.