Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 larges | Portobello mushrooms |
| \N \N | Stems discarded |
| 2 tablespoons | Plus 1 tsp |
| \N \N | Olive oil |
| \N \N | Salt and pepper |
| 8 mediums | Chicken breast halves |
| \N \N | Boneless, with skin on |
| 1 cup | Dry white wine |
| ½ cup | Chicken stock |
| ½ cup | Heavy cream |
1. Preheat the oven to 425 F. Arrange the mushrooms, stemmed sides down, on a baking sheet. Brush the mushrooms with 1 tsp olive oil and season with salt and pepper. Roast for about 12 min, or until tender.
Thinly slice the mushrooms and transfer to a plate.
2. Heat the remaining 2 tbs olive oil in a large nonreactive skillet.
Season the chicken breasts on both sides with salt and pepper and add half the breasts to the skillet, skin sides down. Cook over moderately high heat, turning once, until well browned, about 5 min.
Transfer to a plate and repeat with the remaining chicken breasts.
Return all the chicken to the skillet, lower the heat to moderate, cover and cook until opaque throughout, about 5 min longer. Transfer the chicken to a large plate and keep warm.
3. Add the white wine to the skillet and boil over high heat, stirring to scrape up any browned bits, until reduced by half, about 5 min. Add the chicken stock and reduce by half, about 3 min. Add the cream and continue boiling until reduced by half, about 3 min more.
Stir in the sliced mushrooms and season with salt and pepper. Set each chicken breast on a large plate and spoon the sauce over.
Food and Wine
January 1995
Submitted By DIANE LAZARUS On 12-26-95