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Serves 8
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
2 large whole chicken breasts
1 medium sliced
onion, sliced
1 cup dry white wine
1/2 cup chicken stock
1/2 cup
heavy cream
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.
