Chicken Breasts Baked On Wild Mushrooms

1. 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. 2

   Thinly slice cleaned mushroom caps, discarding stems.

3. 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. 4

   Drain liquid from wild mushrooms and reserve.

5. 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. 6

   Preheat oven to 325 degrees Fahrenheit.

7. 7

   Add the reserved mushroom liquid, Port, and cream to the skillet and simmer for about 5 minutes, or until slightly thickened.

8. 8

   Pour mushroom mixture into a shallow baking dish and arrange chicken breast halves in a single layer on top of the mushrooms.

9. 9

   Sprinkle chicken with salt and pepper and cover the dish tightly with aluminum foil.

10. 10

    Bake in the middle level of the oven for about 25- 30 minutes, until chicken is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.