Chicken Breasts Perigold

Name: Chicken Breasts Perigold
Ingredients: 6 Dried mushrooms; 1/2 cup boiling chicken broth; 2 tablespoons butter; 4 shallots; 8 ounce fresh mushrooms finely chopped; 1 teaspoon dried tarragon or basil; 3 tablespoons fresh bread crumbs; 1/3 cup whipping cream; 3 Tablespoons finely chopped fresh parsley; Salt and freshly ground pepper to taste; 6 single boned chicken breasts, with skin on.; Sauce; 1/2 cup chopped onions; 1/4 cup dry red wine; 1/2 cup mushroom-soaking liquid; 3 cups chicken stock; 2 tablespoons port; 1 tablespoon cornstarch; 1 tablespoon cold water; salt and fresh ground pepper to taste.

20 ingredients

1 steps

Ingredients

6 Dried mushrooms
1/2 cup boiling chicken broth
2 tablespoons butter
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
1/3 cup whipping cream
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
6 single boned chicken breasts, with skin on.
Sauce
1/2 cup chopped onions
1/4 cup dry red wine
1/2 cup mushroom-soaking liquid
3 cups chicken stock
2 tablespoons port
1 tablespoon cornstarch
1 tablespoon cold water
salt and fresh ground pepper to taste.

Directions

1

{"0":"Soak the mushrooms in boiling chicken broth for 20 minutes. Drain, reserve liquid.Chop the mushrooms. Oven to 375\u00b0F","1":"Heat the butter in a frying pan over medium-high heat. Add the","2":"shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil","3":"or tarragon, bread crumbs, cream and parsley. cook until the cream has","4":"reduced and the filling is thick. Season with salt and pepper.","5":"Divide the filling in six portions. with your fingertips, make a","6":"pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer..","7":"Bake for 30 or 40 minutes, basting occasionally, until the juices run clear.","9":"To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid.","10":"Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half.","11":"Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored.","12":"Combine the cornstarch and cold water and stir into the sauce,","13":"simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve,","14":"pour the sauce over the chicken breasts."}