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Chicken in Mushroom Cream Sauce

2 lbs chicken breasts, boneless skinless
12 cup heavy cream
12 cup cremini mushroom, halved
12 cup shiitake mushroom, chopped
14 cup chanterelle mushroom, chopped
14 cup porcini mushroom, chopped
3 garlic cloves, chopped
12 cup cherry tomatoes, halved
2 tablespoons butter
3 Thai red chili peppers, finely chopped (or 1 Jolokia pepper)
2 tablespoons red wine vinegar
2 tablespoons molasses
3 tablespoons extra virgin olive oil
12 teaspoon sea salt
12 teaspoon black pepper
14 teaspoon coriander, powder
18 teaspoon clove, powder


Cut each chicken breast into 3 equal pieces. Boil chicken in small pot for 10 minutes. save 1 cup of the broth. mix all marinade ingredients in a large bowl. allow chicken to cool 15 minutes. mix chicken in marinade and refrigerate 2 hours. preheat oven to 350. place chicken and marinade in pot or dutch oven. pour 1/2 cup broth in with chicken. roast chicken for 10 minutes and turn over. remove cover from chicken and cook 5 minutes. melt butter in sauce pan on medium heat. saute garlic and mushrooms until garlic is brown (about 5 minutes). add tomatoes, (optional chilies) and 1/2 cup broth. simmer until reduced (about 10 minutes). stir in cream. remove chicken from oven. place chicken on serving plate. pour sauce oven chicken and serve.

Source: www.food.com