Gluten Free Chicken Breasts with Creamy Port Sauce

There’s more to port than just sipping it while eating chocolate. I created a recipe that both my husband and I enjoyed. I made a creamy port sauce with sauteed onions over fried chicken fillets. Absolutely delicious! Why? Because it is so flavorful! A little sweet, savory, salty, peppery…hmmmm! Enjoy!

Gluten Free Chicken Breasts with Creamy Port Sauce

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Makes 3 - 4 servings

Gluten Free Chicken Breasts with Creamy Port Sauce

Fine dining at its best, at home! Make this flavorful chicken and creamy port sauce to serve with your favorite side and veggie.


  • 1-1/4 to 1-1/2 pounds boneless, skinless chicken breasts, thinly sliced into about 6 pieces
  • 1-1/4 cups Carla's Gluten Free All-Purpose Flour Blend recipe
  • 1/3 teaspoon salt
  • 1/3 teaspoon ground black pepper
  • 4 tablespoons unsalted butter (or dairy free margarine (Smart Balance)
  • 2 tablespoon neutral-flavored oil
  • 1/2 cup water
  • 1 teaspoon Better Than Bouillon Organic Low-Sodium Chicken Base (or other gluten free bouillon, powdered or cube)
  • 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, etc. or additional chicken broth)
  • 1/2 cup port wine (or grape juice)
  • 1/2 cup heavy whipping cream (or coconut milk)
  • 1/2 to 1 teaspoon brown or white rice flour (optional)


  1. Leave the chicken at room temperature while you prepare the below items.
  2. Combine the flour, salt, and pepper in a zipper storage bag. Add the chicken. seal the bag, and shake to coat. Remove the chicken from the bag and shake off any excess flour over a sink; set aside.
  3. Melt the butter in a large skillet (I use a large electric skillet where I can cook all of the pieces at once), add the oil, and add the chicken. Fry on each side for about 5 minutes or until no longer inside. Remove from the skillet and set aside.
  4. Add the onion and saute until tender, about 7 minutes.
  5. Pour the water and chicken base (or equivalent chicken broth), white wine, and port into the same skillet and simmer until it reduces by at least one-third. Add the cream and stir. If the sauce is not thick enough for you, sprinkle in the rice flour and bring to a boil, stirring constantly.
  6. Add the chicken back to the skillet and simmer, turning chicken frequently, for about 5 minutes or until thoroughly warm.
  7. Serve with pasta, rice or potatoes with a salad or cooked vegetable.

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