Creamy Chicken With Wild Mushrooms

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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 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

Recipe

• 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 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.