| 1 | Recipe by: food & wine jan-96 Preheat oven to 425°F. |
| 2 | Arrange the mushrooms, stemmed side down on a baking sheet. |
| 3 | Brush the mushrooms with 1 teaspoon olive oil and season with salt and pepper. |
| 4 | Roast for about 12 minutes or until tender. |
| 5 | Thinly slice the mushrooms and transfer to a plate. |
| 6 | Heat the remaining 2 tablespoons olive oil in a large skillet. |
| 7 | Season the chicken breasts wiith salt and pepper and add half the breasts to the skillet, skin side down. |
| 8 | Cook over moderately high heat, turning once, until well browned, about 5 minutes. |
| 9 | Transfer to a plate and repeat the process with the remaining breasts. |
| 10 | Pour off the fat from the skillet. |
| 11 | Return all the chicken to the skillet, lower the heat to moderate, cover and cook until opaque throughout, about 5 minutes longer. |
| 12 | Transfer the chicken to a large plate and keep warm. |
| 13 | Add the white wine to the skillet and boil over high heat, stirring to scrape up any browned bits, until reduced by half, about 5 minutes. |
| 14 | Add the chicken stock and reduce by half, about 3 minutes. |
| 15 | Add the cream and continue boiling until reduced by half, about 3 more minutes. |
| 16 | Stir in the mushrooms and season with salt and pepper. |
| 17 | Set each chicken breast on a large plate and spoon the sauce over and serve. |
