Chicken, Mushroom, Port

I have been telling people that you can cook with Port and Balsamic vinegar, so I thought a recipe doing just that would be good. It is.

INGREDIENTS

2   chicken breasts, skinless, boneless

1   tablespoon olive oil

1   medium onion, chopped

½  cup Emile's Port or equivalent

1   tablespoon high quality Balsamic vinegar

1   tablespoon Sherry or Sherry vinegar

1   tablespoon dried thyme

2   tablespoons butter

10 ounces sliced mushrooms (about 2 cups)

1   teaspoon all-purpose flour

METHOD

Cut the chicken breasts into 1 inch or bite-sized pieces. In a large skillet, heat the olive oil over medium-high heat and add the onions. Cook for 3 to 4 minutes to soften them and add the chicken bites. Stirring occasionally, brown the chicken pieces on all sides, about 6 to 8 minutes.

Add the port, balsamic, sherry and thyme, stirring to combine and cover all the chicken pieces and reduce the heat to a simmer. When the chicken has simmered for about 5 minutes, add the butter to a different skillet and melt it over medium heat.  When melted, add and begin to cook the mushroom slices.

Stir the mushrooms often and watch until they begin to give off their juices, about 5 to 6 minutes. Remove from the heat and add to the chicken skillet. Sprinkle in the flour over the chicken and mushrooms and stir to combine. Continue to cook for 2 to 3 minutes until most of the liquid is absorbed; remove from the heat and serve over rice or pasta.