R & B Cellars Fortissimo Port Chicken

The R & B Cellars Fortisimo "Port" style wine is full of flavor--use it for a fantastic reduction sauce to top chicken breast.

Servings: 4

Cook Time: 30 minutes

Pair With: A rich, jammy Zinfandel, like the R & B Cellars Swingsville Zin.

Source: Recipe and photo courtesy R & B Cellars.


1 pound boneless, skinless breast of chicken
1 tablespoon of salt and pepper seasoned flour, plus additional for thickening sauce
1 tablespoon butter
Olive oil for sautéing
2 shallots, thinly sliced
1 cup R & B Cellars Fortissimo "Port" Dessert Wine
2 cups chicken broth (low sodium and reduced fat)
Salt and pepper


Dust the chicken breast with flour seasoned with salt and pepper. Melt the butter and 1 tablespoon of olive oil in skillet. Lightly brown the chicken on both sides. When cooked through, about 2 minutes on each side, remove to a warm platter in the oven.

Add more olive oil to the pan, if necessary, and sauté the sliced shallots until soft and translucent. Add the remaining seasoned flour (1 - 2 teaspoon) to the shallots and cook for about a minute. Add the chicken broth and the R & B Cellars Fortissimo "Port" Dessert Wine and reduce the sauce until thickened, scraping up the brown "bits" in the pan.

Spoon sauce over the chicken and serve with sautéed or steamed haricot vert and rice pilaf or your favorite noodles.

Recipe Courtesy Of

R & B Cellars

From its very first note, San Francisco Bay's R & B Cellars has delivered premium wines infused with the musical passion of its owners, Barbara and Kevin Brown.