*  Exported from  MasterCook  *
                   Chicken With Portobello Mushroom Sauce
 Recipe By     : Food & Wine Jan-96
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Large         Portobello mushrooms -- stems removed
    2      Tablespoons   Olive oil
    1      Teaspoon      Olive oil
                         Salt and freshly ground pepper
    8      Medium        Boneless chicken breasts with skin
    1      Cup           Dry white wine
      1/2  Cup           Chicken stock
      1/2  Cup           Heavy cream
 1.  Preheat oven to 425F.  Arrange the mushrooms, stemmed side down on
 a baking sheet.  Brush the mushrooms with 1 teaspoon olive oil and
 season with salt and pepper.  Roast for about 12 minutes or until
 tender.  Thinly slice the mushrooms and transfer to a plate.
 2.  Heat the remaining 2 tablespoons olive oil in a large skillet.
 Season the chicken breasts wiith salt and pepper and add half the
 breasts to the skillet, skin side down.  Cook over moderately high
 heat, turning once, until well browned, about 5 minutes.  Transfer to
 a plate and repeat the process with the remaining breasts. Pour off
 the fat from the skillet.  Return all the chicken to the skillet,
 lower the heat to moderate, cover and cook until opaque throughout,
 about 5 minutes longer.  Transfer the chicken to a large plate and
 keep warm.
 3.  Add the white wine to the skillet and boil over high heat,
 stirring to scrape up any browned bits, until reduced by half, about 5
 minutes.  Add the chicken stock and reduce by half, about 3 minutes.
 Add the cream and continue boiling until reduced by half, about 3 more
 minutes.  Stir in the mushrooms and season with salt and pepper.  Set
 each chicken breast on a large plate and spoon the sauce over and
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