Chicken With Portobello Mushroom Sauce

Ingredients

some salt and pepper
3 portobello mushrooms
30 ml olive oil
5 ml olive oil
8 chicken breasts
1 with skin
240 ml dry wine
120 ml chicken stock
120 ml cream
30 ml olive oil in a skille
1/2 breasts to the skillet

Instructions

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.