Chicken Breasts Baked On Wild Mushrooms

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Rich, creamy port and mushroom sauce makes these chicken breasts special. A little more work than a weekday meal, but worth it. Great served with plain rice or simply flavored risotto (lemon or parmesan would be nice) to soak up the flavors. Adapted from silver palate cookbook.

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Steps

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In a small saucepan , bring broth to a boil.

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Pour over the wild mushrooms in a small bowl and let stand for about 2 hours.

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Thinly slice cleaned mushroom caps , discarding stems.

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In a skillet over medium to medium-to-low heat , melt butter and gently saute shallots or onion / garlic mixture for about 5 minutes.

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Drain liquid from wild mushrooms and reserve.

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Finely chop the wild mushrooms and add them and the fresh mushrooms to the skillet with the shallots and saute over medium heat , stirring occasionally , for about 7- 10 minutes.

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Preheat oven to 325 degrees fahrenheit.

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Add the reserved mushroom liquid , port , and cream to the skillet and simmer for about 5 minutes , or until slightly thickened.

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Pour mushroom mixture into a shallow baking dish and arrange chicken breast halves in a single layer on top of the mushrooms.

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Sprinkle chicken with salt and pepper and cover the dish tightly with aluminum foil.

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Bake in the middle level of the oven for about 25- 30 minutes , until c.

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Ingredients

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chicken broth, dried wild mushrooms, mushroom, unsalted butter, shallot, salt and pepper, port wine, heavy cream, boneless skinless chicken breast halves