Chicken Breasts Perigold

1. 1

   Soak the mushrooms in boiling chicken broth for 20 minutes. Drain, reserve liquid.Chop the mushrooms. Oven to 375u00b0F

2. 2

   Heat the butter in a frying pan over medium-high heat. Add the

3. 3

   shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil

4. 4

   or tarragon, bread crumbs, cream and parsley. cook until the cream has

5. 5

   reduced and the filling is thick. Season with salt and pepper.

6. 6

   Divide the filling in six portions. with your fingertips, make a

7. 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..

8. 8

   Bake for 30 or 40 minutes, basting occasionally, until the juices run clear.

9. 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.

10. 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.

11. 11

    Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored.

12. 12

    Combine the cornstarch and cold water and stir into the sauce,

13. 13

    simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve,

14. 14

    pour the sauce over the chicken breasts.

* Per serving · 4 servings · Values may vary.