Chicken Mavrodaphne Recipe
Chicken breast sautéed with mushrooms and onions in a port wine sauce, finished with scallions, served with fettuccini and garlic bread
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Ingredients
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Chicken and Sauce
Fettuccini
Garlic Bread
Method
Chicken and Sauce
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Sauté Chicken
In a large skillet, heat olive oil over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until cooked through. Remove from skillet and set aside.
- 3
- 4
Add Port Wine
Pour the port wine into the skillet and scrape the bottom to deglaze. Let it simmer for about 5 minutes, allowing the alcohol to evaporate and the sauce to thicken.
- 5
Combine Chicken and Sauce
Return the chicken to the skillet, spoon some sauce over the top, and let it simmer together for another 3-4 minutes. Stir in chopped scallions before serving.
Fettuccini
- 6
Boil Water
In a large pot, bring 4 liters of water to a boil. Add 1 tablespoon of salt to the boiling water.
- 7
Cook Fettuccini
Add the fettuccini pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Garlic Bread
- 8
- 9
- 10
Toast Bread
Place the bread halves under a broiler on high for about 2-3 minutes or until the edges are golden and crispy. Keep a close eye to avoid burning.
