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1
Soak the mushrooms in boiling chicken broth for 20 minutes. Drain, reserve liquid.Chop the mushrooms. Oven to 375u00b0F
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2
Heat the butter in a frying pan over medium-high heat. Add the
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3
shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil
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4
or tarragon, bread crumbs, cream and parsley. cook until the cream has
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5
reduced and the filling is thick. Season with salt and pepper.
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6
Divide the filling in six portions. with your fingertips, make a
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7
pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer..
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8
Bake for 30 or 40 minutes, basting occasionally, until the juices run clear.
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9
To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid.
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10
Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half.
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11
Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored.
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12
Combine the cornstarch and cold water and stir into the sauce,
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13
simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve,
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14
pour the sauce over the chicken breasts.
