Pan-cooked chicken dish with leftovers that are even better than day 1.
This is one of my father’s favorite chicken recipes.
Boneless chicken breasts are cooked with shallots, garlic, and mushrooms, and simmered with tomatoes and port.
Sally Vargas
Drop the garlic into a small saucepan of boiling water, cook for 5 minutes, and set aside.
When cool, peel of the skins.
Heat the butter in a heavy skillet and add the chicken pieces.
Cook over medium high heat for about 1 minute, or until lightly browned on one side.
Turn and cook for about 1 minute on the second side.
Add the mushrooms and cook, turning chicken occasionally, for about 2 minutes.
Transfer the chicken, mushrooms, and tomatoes to a warm platter.
If the sauce is too thin, cook it down for a minute or two.
Pour the sauce over the chicken and sprinkle with chopped parsley.
