15 chicken thighs, boneless, cut in half
1 cup all-purpose flour
1 1/2 cups butter
3 tablespoons olive oil
1 cup Port wine
2 tablespoons English Worcestershire sauce
2 cups chicken broth
Salt and pepper to taste
15 chicken thighs, boneless, cut in half
1 cup all-purpose flour
1 1/2 cups butter
3 tablespoons olive oil
1 cup Port wine
2 tablespoons English Worcestershire sauce
2 cups chicken broth
Salt and pepper to taste
Season the chicken with salt and pepper
Dredge the fillets in flour, shaking off excess. Reserve
Heat a large skillet with butter and olive oil
Add 4-5 chicken pieces and let them cook slowly to prevent drying out
Set aside the browned chicken
In a large pot, combine Port wine, Worcestershire sauce, and chicken broth
Stir well and add the browned chicken
Simmer over low heat for 5 minutes
Serve hot
Serves 25 portions
290 calories per serving.
