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(Chicken Sauted with Port Wine)


6-8 - pieces of Chicken (legs, thighs, half breasts) 3 - Tablespoons white port wine
3 - Tablespoons vegetable oil 2 - Tablespoons butter
salt & pepper 1 - teaspoon cornstarch
2 - Tablespoons cognac 1 - cup whipping cream
˝ - pounds mushrooms (button or quartered) Croutons
Brown chicken in oil; season to taste with salt and pepper.  Discard oil, add cognac and ignite.  Cover pan, cook 15 minutes.  Add mushrooms and port; cook another 10 minutes.  When chicken is done, remove to serving platter.  Raise heat, and if necessary, reduce liquid in pan to about 1˝ Tablespoons.  Mix cornstarch and cream;; add to pan; stir over medium heat until slightly thickened.  Correct seasonings if necessary; spoon sauce over chicken; garnish with croutons.