Chicken Breasts Baked On Wild Mushrooms

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 6
• 3/4 cup chicken broth
• 1 ounce dried wild mushrooms, thoroughly rinsed under running water,and drained (such as cepes, morels, etc, all one kind or a mix)
• 1/2 lb fresh cultivated mushroom, wiped clean with damp paper towel (button)
• 5 tablespoons unsalted butter
• 1/4 cup finely-chopped shallot (or 3 green onions, finely-chopped, plus 1 t minced garlic)
• salt and pepper, to taste
• 1/3 cup medium port wine
• 1/3 cup heavy cream
• 6 boneless skinless chicken breast halves

Recipe

• 1 in a small saucepan, bring broth to a boil; pour over the wild mushrooms in a small bowl and let stand for about 2 hours.
• 2 thinly slice cleaned mushroom caps, discarding stems.
• 3 in a skillet over medium to medium-to-low heat, melt butter and gently saute shallots or onion/garlic mixture for about 5 minutes (do not brown).
• 4 drain liquid from wild mushrooms and reserve.
• 5 finely chop the wild mushrooms and add them and the fresh mushrooms to the skillet with the shallots (or onion/garlic mixture) and saute over medium heat, stirring occasionally, for about 7- 10 minutes.
• 6 preheat oven to 325 degrees fahrenheit.
• 7 add the reserved mushroom liquid, port, and cream to the skillet and simmer for about 5 minutes, or until slightly thickened.
• 8 pour mushroom mixture into a shallow baking dish and arrange chicken breast halves in a single layer on top of the mushrooms.
• 9 sprinkle chicken with salt and pepper and cover the dish tightly with aluminum foil.
• 10 bake in the middle level of the oven for about 25- 30 minutes, until chicken is done.