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Name: Chicken with Portobello Mushroom Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: With skin; 8 md Boneless chicken breasts; 3 lg Portobello mushrooms;; 1 c Dry white wine; 2 tb olive oil; 1 ts olive oil; 1/2 c Chicken Stock; 1/2 c Heavy cream; Salt & freshly ground pepper

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INGREDIENTS

With skin
8 md Boneless chicken breasts
3 lg Portobello mushrooms;
1 c Dry white wine
2 tb olive oil
1 ts olive oil
1/2 c Chicken Stock
1/2 c Heavy cream
Salt & freshly ground pepper

INSTRUCTIONS

Recipe by: Food & Wine Jan-96 1. Preheat oven to 425F. Arrange the mushrooms, stemmed side down on a baking sheet. Brush the mushrooms with 1 teaspoon olive oil and season with salt and pepper. Roast for about 12 minutes or until tender. Thinly slice the mushrooms and transfer to a plate. 2. Heat the remaining 2 tablespoons olive oil in a large skillet. Season the chicken breasts wiith salt and pepper and add half the breasts to the skillet, skin side down. Cook over moderately high heat, turning once, until well browned, about 5 minutes. Transfer to a plate and repeat the process with the remaining breasts. Pour off the fat from the skillet. Return all the chicken to the skillet, lower the heat to moderate, cover and cook until opaque throughout, about 5 minutes 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 minutes. Add the chicken stock and reduce by half, about 3 minutes. Add the cream and continue boiling until reduced by half, about 3 more minutes. Stir in the mushrooms and season with salt and pepper. Set each chicken breast on a large plate and spoon the sauce over and serve.

NOTES

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Chicken with Portobello Mushroom Sauce

With skin
8 md Boneless chicken breasts
3 lg Portobello mushrooms;
1 c Dry white wine
2 tb olive oil
1 ts olive oil
1/2 c Chicken Stock
1/2 c Heavy cream
 Salt & freshly ground pepper

Recipe by: Food & Wine Jan-96 1. Preheat oven to 425F. Arrange the  mushrooms, stemmed side down on a baking sheet. Brush the mushrooms with 1  teaspoon olive oil and season with salt and pepper. Roast for about 12  minutes or until tender. Thinly slice the mushrooms and transfer to a  plate.    2.  Heat the remaining 2 tablespoons olive oil in a large skillet. Season  the chicken breasts wiith salt and pepper and add half the breasts to the  skillet, skin side down. Cook over moderately high heat, turning once,  until well browned, about 5 minutes. Transfer to a plate and repeat the  process with the remaining breasts. Pour off the fat from the skillet.  Return all the chicken to the skillet, lower the heat to moderate, cover  and cook until opaque throughout, about 5 minutes 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 minutes. Add the  chicken stock and reduce by half, about 3 minutes. Add the cream and  continue boiling until reduced by half, about 3 more minutes. Stir in the  mushrooms and season with salt and pepper. Set each chicken breast on a  large plate and spoon the sauce over and serve.

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Nutrition

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Serving Size: 1 Serving (762g)
Recipe Makes: 8 Servings

Calories: 812
Calories from Fat: 114 (14%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 2.2g
Cholesterol 408mg		126 %
Sodium 512.2mg		18 %
Potassium 1940mg		51 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.6g
Protein 159.7g		228 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 812

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