Chicken Breasts Baked On A Bed Of Wild Mushrooms
|Chicken broth/Canned chicken broth||3⁄4 Cup (12 tbs)|
|Dried cepes/Morels / trompettes des morts / a combination of all three||1 Ounce, thoroughly rinsed under running water and drained|
|Fresh cultivated mushrooms||1⁄2 Pound|
|Sweet butter||4 Tablespoon|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Medium port wine||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Boneless chicken breasts||3 , skinned and halved|
|Chopped parsley||1 Teaspoon (For Garnish)|
Bring the chicken stock to a boil in a small saucepan.
Pour it over the cepes in a small bowl and let stand for 2 hours.
Meanwhile, trim stems from the fresh mushrooms and save stems for another use, or discard.
Wipe mushroom caps with a damp paper towel and slice thin.
Melt the butter in a skillet.
Add the shallots and saute gently for 5 minutes without browning.
Meanwhile, drain the cepes, reserving the liquid, and chop them fine.
Add cepes and sliced fresh mushrooms to the skillet, season with salt and pepper, and saute over medium heat, stirring occasionally, for 10 minutes.
Preheat oven to 325Â°F.
Add reserved soaking liquid, the Port and heavy cream to the skillet with the mushrooms and simmer for another 5 minutes, or until slightly thickened.
Spoon mushroom mixture into a shallow baking dish.
Arrange chicken breast halves in a single layer on top of the mushrooms.
Season with salt and pepper to taste and cover the baking dish tightly with a piece of foil.
Set dish on the middle level of the oven and bake for 20 minutes, or until chicken breasts are done.
Sprinkle with chopped parsley