Chicken With Creamy Port Sauce

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Another recipe from a very old cookbook that my grandmother gave me on a visit to australia.

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Steps

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Toss chicken in seasoned flour , shake away excess flour.

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Heat butter in pan , add chicken , cook on both sides until lightly browned.

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Drain excess butter from pan , add water , wine , port and stock cube , bring to the boil , simmer for about 10 minutes or until chicken is cooked through.

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Remove chicken from pan , keep warm.

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Bring sauce to the boil , simmer , uncovered , for about 5 minutes or until sauce is reduced by half.

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Stir in cream , return chicken to pan , cook until chicken is heated through.

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Ingredients

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chicken breast fillets, plain flour, salt and pepper, butter, water, dry white wine, port wine, chicken stock cube, thickened cream