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    You are in: Home / Recipes / Chicken Breasts Baked on Wild Mushrooms Recipe
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    Chicken Breasts Baked on Wild Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    1 hr

    25 mins

    Lizzie-Babette's Note:

    Rich, creamy Port and mushroom sauce makes these chicken breasts special. A little more work than a weekday meal, but worth it. Great served with plain rice or simply flavored risotto (lemon or parmesan would be nice) to soak up the flavors. Adapted from Silver Palate Cookbook.

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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on January 07, 2003


      Absolutely wonderful chicken dish I did prepare for a weekday meal. (I had DD soak the mushrooms before I got home, so it took me no longer than any simple, quick meal.) We really enjoyed the combination of wild and button mushrooms, and the port wine and cream added a great flavor to the sauce. The only modification I made was to brown the chicken breasts quickly in olive oil before I added them to the baking dish. I used the same pan that I sauted the mushrooms in, so there was no added mess. Served the chicken with plain, brown rice - very nice combination. If I find a risotto recipe that I can master I will definitely try that, too. Thanks, Beth! We will definitely make this again!

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    • on February 20, 2008


      We have a keeper! The only change I made was to sub. the Port wine, don't have any and I don't like to buy a whole bottle for a first time dish, sooo... I added 1/2 c sugar to a cup Cabernet and reduced it to a simple wine syrup. It was a little too sweet but still did well. If I don't get any Port for the next time I make this I will reduce the sugar to 1/3 c. Hope I don't give anyone the creeps or something by posting this. I sreved it with rice and the sauce was quite good over it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2006


      If you are a mushrooms lover like me, you MUST try this recipe. It is a fairly easy recipe to put together and the results are outstanding! The combination of fresh mushrooms and dried was a very good mix of textures and taste. I did not have any port so I substituted red grape juice and a little lemon zest. Like the other reviewer, I also quicky browned my chicken breasts in a little olive oil before adding it to the pan. I served it with lemon risotto (Lemon Risotto) and some steamed broccoli. This was a great romantic weekend meal for my BF and I. This woud be a great dish to make to impress your next dinner party!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chicken Breasts Baked on Wild Mushrooms

    Serving Size: 1 (236 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 313.1
    Calories from Fat 146
    Total Fat 16.3 g
    Saturated Fat 9.5 g
    Cholesterol 111.9 mg
    Sodium 182.9 mg
    Total Carbohydrate 8.2 g
    Dietary Fiber 0.9 g
    Sugars 2.8 g
    Protein 30.0 g

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