Ingredients
- 12 chicken breasts
- 3 zucchini
- 1 onion
- 1/2 cranberries
- 1/2 port
- 3/8 filling under skin
- 2 c chicken stock
- 1 c wine (red)
- 1 lb mushrooms
- 1/2 c whipping cream
- 1/4 c breadcrumbs
- 4 tb butter
- 1/4 c parsley
- 2 tb lemon juice
- 1 tb at a time
- 10 g soaked mushrooms along with the regular mushrooms (dried)
- 1 ts tarragon
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.
