CHICKEN, CREAM AND MUSHROOM BAKE

By á-68271

Printed from COOKS.COM

Ingredients

• 4 whole skinless chicken breasts
• 2 tbs olive oil
• 600 ml (1 pint) fresh pouring cream
• 500 g (1/2 lb) sliced mushrooms
• 4 cloves garlic (minced)
• 100 g (4 oz) butter
• salt and pepper to taste
• 500 ml (1 pt) fresh cream
• 1 medium onion finely chopped
• 1/2 cup white wine
• 1 tsp paprika (optional)

Preparation

Step 1

Soak chicken breasts in olive oil and 2 tbs of fresh pouring cream, season with salt, pepper and paprika (optional). Place in an oven-proof dish and set aside.

Sauce:

Brown onions, mushrooms and garlic in butter over medium heat in a wok or skillet for a few minutes, until the onions are clear to golden brown. Add the white wine, remainder of the cream, and allow to simmer until thickened (approximately 10-15 minutes).

Once the sauce is done, pour over the chicken and bake at 356 degrees F (180 deg C) (uncovered) for approximately 1 hour, or until the chicken is tender, stirring occasionally.