Chicken Breasts with Wild Mushrooms

Chicken Breasts with Wild Mushrooms
Chicken Breasts with Wild Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    cup chicken stock

  • 1

    oz dried morels, cepes, chanterelles, or porcini rinsed thoroughly

  • 1/2

    lb cultivated mushrooms, cleaned and sliced

  • 2

    TBSPs olive oil

  • 1/4

    cup shallots

  • Sierra Vista Chardonnay

  • 1/3

    cup Madiera wine

  • 1/3

    cup heavy cream

  • 1

    tsp thyme

  • 1

    tsp marjoram

  • 3

    chicken breasts, skinned and boned

  • parsley

Directions

1. Bring chicken stock to a boil Pour over mushrooms and let stand for two hours. 2. Heat oil and saute shallots in 2 TBSPs Sierra Vista Chardonnay to translucent stage. Drain dried mushrooms and save liquid. Chop mushrooms fine. Add fresh mushrooms and chopped, dried mushrooms to skillet. Season with salt and pepper, saute over medium heat stirring occasionally. Add another 2 TBSPs Chardonnay if needed. 3. Strain soaking liquid and add to skillet with Madiera wine and cream. Simmer until slightly thickened. 4. Saute chicken breasts seasoned with salt, pepper, thyme and marjoram in 2-4 TBSPs Chardonnay. Add to mushroom sauce. Season with salt and pepper. 5. Cover tightly with foil. Bake at 325 degrees for 30 minutes until chicken breasts are done. Sprinkle with parsley. Serve.

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