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1
Let dried mushrooms stand in water 1 hours
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2
In small amount of melted butter, gently brown chicken breasts on both sides on medium heat, adding more butter as needed; remove.
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3
In more butter in same skillet, saute sliced fresh mushrooms until golden; remove.
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4
Into drippings in same skillet, stir flour, 1/4 tsp salt, dried mushrooms plus their liquid, 1 cup chicken broth (add water if necessary, to make 1 cup) and light cream.
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5
Cook, stirring over medium heat until thickened and smooth.
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6
Place chicken breasts in sauce; simmer gently, covered, about 20 minutes, or until chicken is tender.
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7
When chicken is tender, add sherry and fresh mushrooms.
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8
Then, over chicken, spread hollandaise; place under broiler 1 minute or just until golden.
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9
Serve at once.
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10
For Hollandaise.
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11
Let egg yolks and lemon juice stand at room temperature for at least two hours before using.
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12
Melt butter.
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13
Heat blender container with hot running water.
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14
Leave 1tablespoon hot water in the bottom.
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15
Add egg yolks and turn on blender.
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16
Pour in melted butter in a steady stream.
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17
Toss in salt, cayenne, mustard and finally the lemon juice.
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18
Stop the blender.
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19
Pour hollandaise over chicken breasts and place under electric broiler 1 minute or just until golden.
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20
Serve at once.
