*  Exported from  MasterCook  *
 
                   Chicken With Portobello Mushroom Sauce
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lg           Portobello mushrooms
                         -stems removed
    2       tb           Olive oil
    1       t            Olive oil
                         Salt & freshly ground pepper
    8       md           Boneless chicken breasts
                         With skin
    1       c            Dry white wine
      1/2   c            Chicken stock
      1/2   c            Heavy cream
 
   Recipe by: Food & Wine Jan-96
   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
   serve.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving