Ingredients:
3/4 cup chicken broth
1 ounce dried wild mushrooms, thoroughly rinsed under running water,and drained ( such as cepes, morels, etc, all one kind or a mix)
1/2 lb fresh cultivated mushrooms, wiped clean with damp paper towel ( button)
5 tablespoons unsalted butter
1/4 cup finely-chopped shallots ( or 3 green onions, finely-chopped, plus 1 T minced garlic)
salt and pepper, to taste
1/3 cup medium port wine
1/3 cup heavy cream
6 boneless skinless chicken breast halves
Directions:
In a small saucepan, bring broth to a boil; pour over the wild mushrooms in a small bowl and let stand for about 2 hours.
Thinly slice cleaned mushroom caps, discarding stems.
In a skillet over medium to medium-to-low heat, melt butter and gently saute shallots or onion/garlic mixture for about 5 minutes (do not brown).
Drain liquid from wild mushrooms and reserve.
Finely chop the wild mushrooms and add them and the fresh mushrooms to the skillet with the shallots (or onion/garlic mixture) and saute over medium heat, stirring occasionally, for about 7- 10 minutes.
Preheat oven to 325 degrees Fahrenheit.
Add the reserved mushroom liquid, Port, and cream to the skillet and simmer for about 5 minutes, or until slightly thickened.
Pour mushroom mixture into a shallow baking dish and arrange chicken breast halves in a single layer on top of the mushrooms.
Sprinkle chicken with salt and pepper and cover the dish tightly with aluminum foil.
Bake in the middle level of the oven for about 25- 30 minutes, until chicken is done.
Servings: 6
Time preparation: 60 min.
Time total: 85 min.