Creamy Chicken with Wild Mushrooms

• 8 boneless chicken breasts, pounded and seasoned with
• salt and pepper
• 12 tablespoon butter
• 12 tablespoon olive oil
• 4 shallots, minced
• 12 lb shiitake mushroom, sliced
• 12 lb button mushroom, sliced
• 14 cup brandy
• 12 cup white wine
• 1 cup chicken stock
• 12 cup green peas (Fresh or frozen not canned)
• 4 sprigs parsley
• 1 bay leaf
• 1 sprig thyme
• 1 cup heavy cream
• 2 tablespoons dry sherry

1. Put butter and oil just to cover bottom of a wide saute pan.
2. Heat.
3. Place 3 or 4 chicken breasts in the pan and saute gently until golden on each side.
4. Remove from pan and place in a roasting pan.
5. Add more butter and oil when needed.
6. Cook all the chicken breasts.
7. Pour off all but a tablespoon of the fat in the pan, add the shallots and brandy and cook for 2-3 minutes, add the mushrooms, and cook until half wilted.
8. Spoon the mushrooms over the chicken breasts.
9. Add the white wine, chicken stock, and herbs into the pan.
10. Cook 5-6 minutes until the mixture is reduced.
11. Add the cream and continue cooking until thickened.
12. Add green peas heat 3 minutes.
13. Taste the sauce and add salt, pepper and sherry to taste.
14. Pour over the chicken, place the roasting pan in a preheated 325 degree oven for 5-6 minutes, until the breasts are no longer pink inside.

chicken breasts, salt, butter, olive oil, shallots, shiitake mushroom, button mushroom, brandy, white wine, chicken stock, green peas, parsley, bay leaf, thyme, heavy cream, sherry

Taken from www.food.com/recipe/creamy-chicken-with-wild-mushrooms-66197 (may not work)