Chicken with Mushroom

Take a fat but not overly so, well-deboned and cleaned chicken

Cut it into four pieces and place them in a hot skillet with butter, salt, and black pepper

When almost cooked, cover the skillet and place it in a warm oven to finish cooking

Remove the chicken from the oven, then put the skillet over low heat and reduce the sauce

Add the tinto Porto wine and let it simmer until reduced by half

Then add the heavy cream and chicken pieces

Let it cook on low heat, checking for seasoning

Just before serving, mix 1 tablespoon of butter with 1 tablespoon of wheat flour, then stir in cooked mushrooms

Serve hot

Garnish to taste

The sauce should be light, slightly thickened, and golden.