TBS olive oil
split bone-in, skin-on chicken breast
salt and freshly ground black pepper
cup dry white wine
cups wild mushrooms chopped
cup heavy cream
Oven 425 degrees. Medium saute pan over high heat, add olive oil. Pat skin of chix breasts dry and season with salt and pepper When olive oil is hot, sear the chickien skin side down, until browned. Season the underside of the chicken and turn it over. Carefully pour the white wine in the pan and add the mushrooms. Bake for 15 to 20 minutes until the internal temperature of the chicken reaches 160 degrees. Remove from the oven and place the chicken breasts on a plate. Return the skillet to high heat and bring the liquid to a boil. Whisk in the cream and reduce heat to medium. Cook until the sauce is thickened, 4 to 5 minutes. Season with salt and pepper to taste. Drizzle the suace over the chicken and serve immediately.