Chicken With Creamy Port Sauce - cooking recipe

Ingredients

8 chicken breast fillets
plain flour, to coat
salt and pepper, to taste
30 g butter
1 cup water
2/3 cup dry white wine or 2/3 cup chicken stock
1/3 cup port wine or 1/3 cup grape juice
1 chicken stock cube, crumbled
1/3 cup thickened cream

Preparation

Toss chicken in seasoned flour, shake away excess flour.
Heat butter in pan, add chicken, cook on both sides until lightly browned.
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.
Remove chicken from pan, keep warm.
Bring sauce to the boil, simmer, uncovered , for about 5 minutes or until sauce is reduced by half.
Stir in cream, return chicken to pan, cook until chicken is heated through.