Chicken Oporto

Delight your taste buds with the rich, creamy flavors of Chicken Oporto, a gourmet-inspired dish that’s surprisingly easy to make at home. Juicy chicken breasts are seared to golden perfection, then nestled in a luscious sauce made with tender white mushrooms, dry white wine, and a touch of Dijon mustard for depth. The addition of heavy cream and chicken broth creates a velvety texture, while fresh parsley adds a burst of herbaceous brightness. Perfectly balanced with savory shallots and garlic, this restaurant-quality recipe comes together in just 45 minutes, making it an ideal option for impressing guests or elevating your weeknight dinner. Serve this decadent dish over buttery mashed potatoes, fluffy rice, or crusty bread to soak up every bit of the indulgent sauce.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 pieces shallots, finely chopped
• 3 pieces garlic cloves, minced
• 200 grams white mushrooms, sliced
• 1 cup dry white wine
• 0.5 cup chicken broth
• 0.75 cup heavy cream
• 1 teaspoon dijon mustard
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Season the chicken breasts with half of the salt and black pepper on both sides.

Step 2

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove chicken from the pan and set aside.

Step 3

In the same skillet, reduce the heat to medium, and add the remaining tablespoon of butter. Add the chopped shallots and cook for 2-3 minutes until softened.

Step 4

Stir in the minced garlic and sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are tender and browned.

Step 5

Deglaze the skillet by pouring in the white wine, scraping the bottom of the pan to release any browned bits. Let the wine reduce by half, about 3-4 minutes.

Step 6

Stir in the chicken broth and heavy cream. Mix in the Dijon mustard, and bring the sauce to a gentle simmer.

Step 7

Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and cook for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Step 8

Adjust the seasoning of the sauce with the remaining salt and pepper, to taste.

Step 9

Garnish the dish with freshly chopped parsley and serve hot over mashed potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	(1577.3g)

Amount per serving	% Daily Value*
Calories	2506.5

Total Fat 138.5g	0%
Saturated Fat 61.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 814.0mg	0%
Sodium 3360.1mg	0%
Total Carbohydrate 27.3g	0%
Dietary Fiber 4.8g	0%
Total Sugars 11.3g
Protein 224.3g	0%

Vitamin D 20IU	0%
Calcium 159.5mg	0%
Iron 8.3mg	0%
Potassium 1230.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 39.8%

Carbs: 4.8%