Roasted Chicken Breasts With Cranberry Port Sauce

Ingredients

12 chicken breasts
4 tb butter
1 onion
1 lb mushrooms
3 zucchini
1 ts tarragon
1/2 c whipping cream
2 tb lemon juice
1/4 c breadcrumbs
1/4 c parsley
1/2 port
1 c wine
1/2 cranberries
2 c chicken stock
10 g soaked mushrooms along with the regular mushrooms
3/8 filling under skin
1 tb 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 1/4 inch 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.