Butterflied Mushroom Chicken

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butterfly chicken breasts, flavor with salt and pepper, place open side up in 8x14" glass dish and set aside.
  • In a large skillet melt the butter then add porcinis. Cook covered, 2-3 minutes, stirring once.
  • Remove porcinis with slotted spoon, set aside and keep warm.
  • Stir in cream, white wine, two tablespoons chives, lemon zest and garlic.
  • Bring to boil then reduce heat.
  • Simmer, uncovered, 3-5 minutes or until slightly thickened and bubbly.
  • Stir in porcinis and remove from heat.
  • Drizzle sauce over raw breasts, cover with foil and bake in 350 oven until juices run clear.
  • Garnish with extra chives and serve with salad and fresh bread.
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