Ingredients
- 8 chicken breasts (boneless)
- 3 portobello mushrooms
- 1 with skin
- 1/2 breasts to the skillet
- 1 c dry wine (white)
- 1/2 c cream (heavy)
- 1/2 c chicken stock
- 2 tb olive oil
- 2 tablespoons olive oil in a skille
- 1 ts olive oil
- some salt and pepper
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.
