Chicken Breasts with Mushrooms & Sundried Tomato Cream Sauce

By akselden

Ingredients

• 8 large Boneless Skinless Chicken Breast Halves
• 6 Tbs Butter
• 1 cup Flour
• 1 tsp. Salt
• 1 tsp. White Pepper
• 4 Tbs Sherry, warmed
• 2 .Tbs Sundried Tomato Pesto
• 2 Tbs Flour
• 1 cup Water
• 1.5 oz Glace de Poulet Gold®-
• 1 pint Sour Cream or Creme Fraische
• Salt and Pepper
• 2 Tbs. Red Currant Jelly
• Grated Parmesan Cheese
• Fresh Whole Mushrooms
• 3 Tbs.Butter

Preparation

Step 1

Trim chicken breasts of any excess fat. Mix flour, salt and pepper
together and place on a shallow platter. Dust chicken in flour. Add butter to saute pan placed-on high heat Saute chicken breasts until browned. (Chicken need not be thoroughly cooked at this stage, just nicely browned). Pour on the warm Sherry.
Mix tomato paste and flour together. Mix the water and Glace de Poulet Gold into the tomato mixture until smooth, Remove chicken breasts and place in covered baking dish. Pour tomato
mixture into pan drippings. Simmer for a few minutes, whisking until brown.'bits from pan are incorporated in the sauce. Slowly stir in the sour cream. Season with salt, pepper,Jelly and cheese.
Pour sauce over chicken and cover lightly, Bake at 275°F for 3 hours, Just before the chicken is done,saute the mushrooms in butter. Garnish the chicken with mushrooms and serve with rice.