Recipe by Lizzie-Babette
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.
Top Review by miss gracie
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!
- 3⁄4 cup chicken broth
- 1 ounce dried wild mushrooms, thoroughly rinsed under running water,and drained (such as cepes, morels, etc, all one kind or a mix)
- 1⁄2 lb fresh cultivated mushroom, wiped clean with damp paper towel (button)
- 5 tablespoons unsalted butter
- 1⁄4 cup finely-chopped shallot (or 3 green onions, finely-chopped, plus 1 T minced garlic)
- salt and pepper, to taste
- 1⁄3 cup medium port wine
- 1⁄3 cup heavy cream
- 6 boneless skinless chicken breast halves
Directions See How It's Made
- 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.
- Thinly slice cleaned mushroom caps, discarding stems.
- 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).
- Drain liquid from wild mushrooms and reserve.
- 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.
- Preheat oven to 325 degrees Fahrenheit.
- Add the reserved mushroom liquid, Port, and cream to the skillet and simmer for about 5 minutes, or until slightly thickened.
- Pour mushroom mixture into a shallow baking dish and arrange chicken breast halves in a single layer on top of the mushrooms.
- Sprinkle chicken with salt and pepper and cover the dish tightly with aluminum foil.
- Bake in the middle level of the oven for about 25- 30 minutes, until chicken is done.