Port Wine Chicken from Stove Top to Oven to Mouth!
Hi everyone! This dish was given to me by my friend , Christina, and I will never be able to repay her. It is ridiculously flavorful and simple to make. I especially like the stove top to oven transfer. Enjoy!
Port Wine (whine) Chicken :
1/2 cup flour
4 Large, boneless Chicken breasts
1/2 stick butter
1/2 cup Port Wine
2 TBS soy sauce
2 TBS lemon juice
1/4 cup finely chopped crystalized ginger
1) Combine sauce ingredients and bring to a boil. Turn off the flame and set aside.
2) Coat chicken with flour. Melt butter in an oven-proof saute pan or a cast iron skillet and brown chicken on all sides (the inside can remain raw since it will continue to cook in the oven).
3) Pour sauce over chicken, cover pan with lid or tin foil and bake at 350 degrees for an hour or so until chicken is cooked through.
Serve with salad and rice and enjoy!