Roasted Chicken Breasts With Cranberry Port Sauce

Ingredients

12 chicken breasts
55 gr butter
1 onion
160 gr mushrooms
3 zucchini
2 gr tarragon
120 ml whipping cream
30 ml lemon juice
60 gr breadcrumbs
34 gr parsley
1/2 port
240 ml wine
1/2 cranberries
475 ml chicken stock
4 gr soaked mushrooms along with the regular mushrooms
3/8 filling under skin
16 gr at a time

Instructions

slightly thickened and glossy. Just before serving, skim any fat off pan juices and add juices to sauce. Either slice chicken breasts into 1 cm slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat. Garnish with extra dried cranberries, if desired.