Recipe
CHICKEN WITH PORTOBELLO MUSHROOM SAUCE
Serves: 8
Preparation time: 30 minutes If they like it, it serves 8 otherwise
Cooking time: 1 hour
Totaltime: 1 hour 30 minutes
Ingredients
- 2 large portobello mushrooms, stems discarded
- 2 tablespoons olive oil
- salt and freshly ground pepper to taste
- 8 medium boneless chicken breast halves with skin
- 1 medium sliced onion, sliced
- 1 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
Preparation
-
Preheat oven to 425 degrees.
Arrange the mushrooms stem sides down on a baking sheet.
Brush the mushrooms with 1 tablespoon olive oil and season with salt and pepper.
Roast for about 10 minutes or until tender. Slice the mushrooms thinly. Reserve. Heat the remaining oil. Season the chicken with salt and pepper. Cook the chicken breasts over moderate heat with onion, or roast the chicken breast with onion in a roasting pan until done. Pour off fat. Transfer chicken to a plate and keep warm. Add the wine to the skillet or pan.
Reduce over high heat for 5 minutes. Add chicken stock. Reduce by half. Add the cream, and continue to boil for 5 minutes. Stir in the sliced mushrooms. Season with salt and pepper.
Set the chicken breast or slice chicken breast on plates or a platter. Spoon the sauce over and serve with potato and fennel hash.
main ingredients:
type of dish:
main
cuisine:
Italy
specific recipes:
restaurant
season and occasion: New-Years-Eve
Type of meal:
dinner
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