Butterflied Mushroom Chicken

Ingredients

• 4 chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups porcini mushrooms (sliced)
• 1/4 cup butter
• 2 cups cream, room temperature
• 1/2 cup dry white wine, room temperature
• 2 tablespoons chives
• 1 teaspoon lemon zest
• 1 garlic clove, very finely minced
• 1 tablespoon chives, for garnish

Directions

1. 1

   Butterfly chicken breasts, flavor with salt and pepper, place open side up in 8x14" glass dish and set aside.

2. 2

   In a large skillet melt the butter then add porcinis. Cook covered, 2-3 minutes, stirring once.

3. 3

   Remove porcinis with slotted spoon, set aside and keep warm.

4. 4

   Stir in cream, white wine, two tablespoons chives, lemon zest and garlic.

5. 5

   Bring to boil then reduce heat.

6. 6

   Simmer, uncovered, 3-5 minutes or until slightly thickened and bubbly.

7. 7

   Stir in porcinis and remove from heat.

8. 8

   Drizzle sauce over raw breasts, cover with foil and bake in 350 oven until juices run clear.

9. 9

   Garnish with extra chives and serve with salad and fresh bread.