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Chicken with a
Wild Mushroom Sauce
Wild Mushroom Sauce
- ¼ c. dried wild mushrooms or 1 lb fresh button mushrooms
- ¾ c. sherry or port wine
- 4 tbsp. Butter
- ¼ c. flour
- 2 c. half & half cream
- 1 c. sour cream
- 1 tbsp. Fresh thyme leaves or 1 tsp. Dried thyme, crumbled
- salt and pepper to taste
- 8 chicken breast halves, boned and skinned
- Using dried mushrooms, leave them whole and combine them with the sherry or port. Let them stand until soft, about 1 hour.
- Drain mushrooms, reserving liquid. Rinse dried mushrooms, drain, and squeeze out moisture. Chop and reserve.
- If using fresh mushrooms, simply soak in wine, drain, chop and set aside.
- Heat the butter in a sauce pan.
- Add the flour and cook until bubbly, about 3 to 5 minutes.
- Add the cream and the reserved soaking sherry.
- Cook, stirring constantly, until thick (about 10 minutes).
- Remove from heat, then add sour cream, reserved mushrooms, and salt and pepper to taste. Blend well.
- Preheat oven to 325 degrees. Arrange the chicken breast in a baking dish. Cover with the mushroom sauce.
- Bake, uncovered, until breasts are done but still moist inside (35 to 45 minutes).
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