Ingredients:
8 boneless chicken breasts, pounded and seasoned with
salt and pepper
1/2 tablespoon butter
1/2 tablespoon olive oil
4 shallots, minced
1/2 lb shiitake mushrooms, sliced
1/2 lb button mushrooms, sliced
1/4 cup brandy
1/2 cup white wine
1 cup chicken stock
1/2 cup green peas ( Fresh or frozen not canned)
4 sprigs parsley
1 bay leaves
1 sprig thyme
1 cup heavy cream
2 tablespoons dry sherry
Directions:
Put butter and oil just to cover bottom of a wide saute pan.
Heat.
Place 3 or 4 chicken breasts in the pan and saute gently until golden on each side.
Remove from pan and place in a roasting pan.
Add more butter and oil when needed.
Cook all the chicken breasts.
Pour off all but a tablespoon of the fat in the pan, add the shallots and brandy and cook for 2-3 minutes, add the mushrooms, and cook until half wilted.
Spoon the mushrooms over the chicken breasts.
Add the white wine, chicken stock, and herbs into the pan.
Cook 5-6 minutes until the mixture is reduced.
Add the cream and continue cooking until thickened.
Add green peas heat 3 minutes.
Taste the sauce and add salt, pepper and sherry to taste.
Pour over the chicken, place the roasting pan in a preheated 325 degree oven for 5-6 minutes, until the breasts are no longer pink inside.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.