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1
Preheat the oven to 425.
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2
Arrange the mushrooms, stemmed sides down on a baking sheet.
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3
Brush the mushrooms with 1 teaspoon of the olive oil and season with salt and pepper.
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4
Roast for about 12 minutes, or until tender.
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5
Thinly slice the mushrooms and transfer to a plate.
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6
Heat the remaining 2 tablespoons olive oil in a large nonreactive skillet.
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7
Season the chicken breasts on both sides with salt and pepper and add half the breasts to the skillet, skin sides down.
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8
Cook over moderately high heat, turning once, until well browned, about 5 minutes.
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9
Transfer to a plate and repeat the process with the remaining breasts.
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10
Pour off the fat from the skillet.
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11
Return all the chicken to the skillet, lower the heat to moderate, cover and cook until opaque throughout, about 5 minutes longer.
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12
Transfer the chicken to a large plate and keep warm.
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13
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.
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14
Add the chicken stock and reduce by half, about 3 minutes.
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15
Add the cream and continue boiling until reduced by half, about 3 minutes.
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16
Add the cream and continue boiling until reduced by half, about 3 more minutes.
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17
Stir in the sliced mushrooms and season with salt and pepper.
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18
Set each chicken breast on a large plate, spoon the sauce over and serve with the potato and fennel hash.
