Chicken in a Mushroom Cream Sauce

Chicken turns out so tender cooked this way

This sauce is really fantastic. Poaching the chicken breasts helps to really bring out the flavor and creates a really juicy tender piece of meat. I used baby bellas, but any mix of fancy mushrooms would work well.

Chicken Breasts in a Mushroom Cream Sauce

• 4 chicken breasts deboned and tenders removed
• 1 cup sliced mushrooms
• 1/2 cup dried Porcini mushrooms
• 1 cup finely chopped red onion
• 1 cup boiling water
• 2 cups chicken stock
• 1/2 cup heavy cream
• 2 tbsp butter
• 2 tbsp chopped fresh oregano
• Salt/pepper
• 2 tbsp butter

Pour boiling water over dried Porcini. After 15 minutes squeeze out all the liquid and chop mushrooms very fine. Melt a tablespoon of butter in a large saute pan over medium high heat and brown breasts flipping once. Transfer chicken to a plate. Add another tablespoon butter and turn heat to medium low. Add onion and saute until deep golden brown scrapping up any bits possible. Add chopped Porcini and cook until they begin to brown, then add fresh mushrooms and one tablespoon oregano. Cook for five minutes then add stock and  reserved soaking liquid. Bring to a boil and place breasts back in pan. Turn heat down to medium low and cover partially. Poach chicken until cooked through flipping a few times, about 20 minutes. Remove meat from pan and add remaining oregano and cream. Season with salt and pepper and cook until sauce thickens. Serve chicken sliced in pieces with sauce on top.