Chicken with Port Sauce
From: Sipora Katz-Janssen - Evanston, IL
4 pieces skinless, boneless chicken breast halves
8 tablespoons unsalted margarine (1 stick)
1 ounce chopped fresh sage
1/2 cup all purpose flour
1 pound baby bella mushrooms, quartered (also called crimini)
1 cup kosher port wine
1 cup canned Manischewitz® Ready-to-Serve Chicken Broth
1 pound Manischewitz® Wide Egg Noodles
Halve each chicken breast (so there are 8 pieces.) Sprinkle the chicken with salt and pepper. Dust with flour and shake off excess. Melt 3 tablespoons margarine in a large skillet over medium-high heat. Add chopped sage and sauté 1 minute. Add half of the chicken. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to platter and tent with foil. Repeat with 3 more tablespoons of margarine and remaining chicken. Boil water for noodles and cook as directed on the package. While waiting for water to boil and the noodles to cook, add mushrooms to skillet that contained the chicken, scraping up any browned bits. Saute the mushrooms for 2 minutes, or until they just begin to soften. Add Port and chicken broth to the mushrooms. Boil until sauce is reduced to 1/2 cup, about 10 minutes.
When noodles are cooked, drain and mix in remaining 2 tablespoons of margarine. Place the noodles on a platter and top with the chicken. Spoon the sauce over the chicken. Garnish with fresh sage leaves and serve.