So we bought this cheap bottle of port a couple weeks ago. $6, we couldn’t pass it up. We thought, well, if it is not drinkable then we can just cook with it. And that was the case, obviously. But we were both excited to cook with it. Well, I was excited to cook with it and Jon was excited to eat what I was going to make.
My first sauce burnt. Blasted $6 wine, you suck, of course you would burn. Oh wait, that’s my fault. Apparently there is a temperamental phase between when the wine is reducing perfectly and then bam, it is foaming, stuck to the bottom of the pan and bad! So I tossed it and started over. The second time turned out perfect.
This dish isn’t hard. Start the sauce and as it is reducing start the chicken. If the chicken gets done before the sauce just cover it with some foil. The entire dish: chicken, Sauce and Vegetables will take a total time of about 45 minutes. It isn’t an intensive 45 minutes though. I was multitasking making my Carrot Cake Cheesecake Ice Cream at the same time (which may have been why the first sauce burnt :/ ). I think you will be pleasantly surprised at how delicious a meal can be with so few ingredients and in a relatively short time. Oh, and it is healthy. 1 tbsp of butter and about 1 tbsp of olive oil, in the entire meal. That’s fantastic!
1 1/2 lbs chicken breast tenders
1 tbsp dried thyme
1/2 tsp ground sage
1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper
1 cup port wine
2 cups chicken stock
1 tbsp butter
Once it has reduced to less then half, add the chicken stock. Stir occasionally as well. Reduce this to half as well. This will take an additional 15-20 minutes.
Add the tbsp of butter. Allow it to melt and stay on the heat for about 3 minutes. Now the sauce is ready.
It isn’t a thick sauce, but it is thicker then a glass of wine.
*You can leave it on the heat longer to thicken it more. You can also add some cornstarch to help thicken it (add 1/4 tsp at a time and whisk it in).
Pound the chicken so it is flat, about 1/2 and inch thick (this will help it cook evenly in the pan). Sprinkle the thyme, sage, salt and pepper on both sides of the chicken.
Pour about 1 tbsp olive oil in a large saute pan on medium heat. Heat it for about 1minute before you add the chicken. Add the chicken and let it cook for 4-6 minutes before flipping (it should start to look cooked most of the way through. So when you flip it it only takes about 2 minutes to cook the other side).
Plate the chicken and pour the sauce over it. Serve with a side of broccoli or green beans and some crusty bread (this absorbs the sauce like a dream!).