Creamy Chicken With Wild Mushrooms

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A creamy rich dish to be served over rice.

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Steps

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Put butter and oil just to cover bottom of a wide saute pan.

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Heat.

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Place 3 or 4 chicken breasts in the pan and saute gently until golden on each side.

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Remove from pan and place in a roasting pan.

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Add more butter and oil when needed.

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Cook all the chicken breasts.

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Pour off all but a tablespoon of the fat in the pan , add the shallots and brandy and cook for 2-3 minutes , add the mushrooms , and cook until half wilted.

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Spoon the mushrooms over the chicken breasts.

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Add the white wine , chicken stock , and herbs into the pan.

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Cook 5-6 minutes until the mixture is reduced.

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Add the cream and continue cooking until thickened.

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Add green peas heat 3 minutes.

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Taste the sauce and add salt , pepper and sherry to taste.

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Pour over the chicken , place the roasting pan in a preheated 325 degree oven for 5-6 minutes , until the breasts are no longer pink inside.

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Ingredients

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boneless chicken breasts, salt and pepper, butter, olive oil, shallots, shiitake mushroom, button mushroom, brandy, white wine, chicken stock, green peas, parsley, bay leaf, thyme, heavy cream, dry sherry