Chicken in Port Cream w/ Fettuccine
Source of Recipe
Eric & Carolyn Ros
List of Ingredients
3 cans chopped stewed tomatoes, drained
3 whole chicken breasts
3 tablespoons butter
1 cup port du salut cheese
1 1/2 cups whipping cream
9 ounces fresh fettuccine, cooked
1 tablespoon marjoram
1 tablespoon tarragonRecipe
Melt butter in a skillet and cook chicken over medium-high heat until well browned on outside and no longer pink in center. Lift out chicken when done 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. When pasta is nearly finished, return the chicken to the port/cream mixture and add tomatoes, marjoram, and tarragon. Season to taste with salt and pepper. Let simmer, covered, for 5-10 minutes. Drain fettuccini well; transfer to a warm, deep platter. Top with chicken & serve.
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