Rich, creamy Port and mushroom sauce makes these chicken breasts special. A little more work than a weekday meal, but worth it. Great served with plain rice or simply flavored risotto (lemon or parmesan would be nice) to soak up the flavors. Adapted from Silver Palate Cookbook.
05Finely 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.
06Preheat oven to 325 degrees Fahrenheit.
07Add the reserved mushroom liquid, Port, and cream to the skillet and simmer for about 5 minutes, or until slightly thickened.
08Pour mushroom mixture into a shallow baking dish and arrange chicken breast halves in a single layer on top of the mushrooms.
09Sprinkle chicken with salt and pepper and cover the dish tightly with aluminum foil.
10Bake in the middle level of the oven for about 25- 30 minutes, until chicken is done.