Creamy Chicken with Wild Mushrooms

A Creamy Rich Dish to be served over Rice.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 8  boneless chicken breasts, pounded and seasoned with
•  salt and pepper
• 1⁄2 tablespoon butter
• 1⁄2 tablespoon olive oil
• 4  shallots, minced
• 1⁄2 lb shiitake mushroom, sliced
• 1⁄2 lb button mushroom, sliced
• 1⁄4 cup brandy
• 1⁄2 cup white wine
• 1  cup  chicken stock
• 1⁄2 cup green peas (Fresh or frozen not canned)
• 4  sprigs parsley
• 1  bay leaf
• 1  sprig thyme
• 1  cup heavy cream
• 2  tablespoons dry sherry

Directions

1. Put butter and oil just to cover bottom of a wide saute pan.
2. Heat.
3. Place 3 or 4 chicken breasts in the pan and saute gently until golden on each side.
4. Remove from pan and place in a roasting pan.
5. Add more butter and oil when needed.
6. Cook all the chicken breasts.
7. Pour off all but a tablespoon of the fat in the pan, add the shallots and brandy and cook for 2-3 minutes, add the mushrooms, and cook until half wilted.
8. Spoon the mushrooms over the chicken breasts.
9. Add the white wine, chicken stock, and herbs into the pan.
10. Cook 5-6 minutes until the mixture is reduced.
11. Add the cream and continue cooking until thickened.
12. Add green peas heat 3 minutes.
13. Taste the sauce and add salt, pepper and sherry to taste.
14. Pour over the chicken, place the roasting pan in a preheated 325 degree oven for 5-6 minutes, until the breasts are no longer pink inside.