INGREDIENTS

INSTRUCTIONS

Recipe by: Food & Wine Jan-96 1. Preheat oven to 425F. Arrange the
mushrooms, stemmed side down on a baking sheet. Brush the mushrooms
with 1 teaspoon olive oil and season with salt and pepper. Roast for
about 12 minutes or until tender. Thinly slice the mushrooms and
transfer to a plate.  2.  Heat the remaining 2 tablespoons olive oil in
a large skillet.  Season the chicken breasts wiith salt and pepper and
add half the  breasts to the skillet, skin side down. Cook over
moderately high  heat, turning once, until well browned, about 5
minutes. Transfer to  a plate and repeat the process with the remaining
breasts. Pour off  the fat from the skillet. Return all the chicken to
the skillet,  lower the heat to moderate, cover and cook until opaque
throughout,  about 5 minutes longer. Transfer the chicken to a large
plate and  keep warm.  3.  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. Add the chicken stock and reduce by half,
about 3 minutes.  Add the cream and continue boiling until reduced by
half, about 3  more minutes. Stir in the mushrooms and season with salt
and pepper.  Set each chicken breast on a large plate and spoon the
sauce over and  serve.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“No one knows the pain of rejected love like Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 116
Calories From Fat: 85
Total Fat: 9.6g
Cholesterol: 20.8mg
Sodium: 28.7mg
Potassium: 47.9mg
Carbohydrates: 1.7g
Fiber: 0g
Sugar: <1g
Protein: <1g