1 cup gf chicken stock 1 ounce dried mushrooms (a variety of types) 3/4 pound fresh mushrooms 4 Tablespoons butter 1/3 cup shallots, chopped 1/2 cup Port wine 1/2 cup cream 1 Tablespoon butter 1 Tablespoon olive oil 4 boneless chicken breasts, skinned Salt & pepper 1/4 cup chopped parsley
Bring chicken stock to a boil and pour over dried mushrooms in a small bowl. Wash and trim fresh mushrooms and thinly slice. Heat a medium skillet over medium heat and add butter. Add shallots and saute until soft. Drain the dried mushrooms, reserving liquid, and chop. Add both dried and fresh mushrooms to skillet; season with salt and pepper and saute for about 10 minutes. Preheat oven to 325 degrees F. Add reserved mushroom liquid, Port and cream to skillet and simmer for 5 more minutes. Pour sauce into a baking dish. Reheat the skillet over medium-high heat and add 1 Tablespoon butter and 1 Tablespoon oil. Salt and pepper chicken breasts and add to skillet. Brown quickly on both sides. Remove breasts from skillet and place on top of mushroom sauce in baking dish. Cover dish with foil. Bake for 20 minutes. Serve chicken with sauce and sprinkle with parsley.