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

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

chicken breasts, heavy cream, cremini mushroom, shiitake mushroom, chanterelle mushroom, porcini mushroom, garlic, cherry tomatoes, butter, red chili peppers, red wine vinegar, molasses, extra virgin olive oil, salt, black pepper, coriander, clove

Taken from www.food.com/recipe/chicken-in-mushroom-cream-sauce-429953 (may not work)