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