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Ingredients
1 cup canned low-salt chicken broth
1 ounce dried mushrooms (such as shiitake)
1/4 cup (1/2 stick) butter
4 skinless boneless chicken breast halves
1 pound button mushrooms, sliced
1 medium onion, chopped
1/3 cup whipping cream
1/3 cup brandy
Chopped fresh parsley

Directions
Bring broth to simmer in small saucepan.
Remove from heat; add dried mushrooms.
Let stand until mushrooms soften, about 30 minutes.
Drain mushrooms, reserving soaking liquid.
Cut off mushroom stems and discard.
Slice caps.
Melt butter in heavy large skillet over medium-high heat.
Season chicken with salt and pepper.
Add chicken to skillet and sauté until almost cooked through, about 4 minutes per side.
Using tongs, transfer chicken to plate.
Add all mushrooms and onion to same skillet.
Sauté over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 12 minutes.
Add cream and brandy.
Pour in reserved mushroom soaking liquid.
Boil until almost thickened to sauce consistency, about 8 minutes.
Return chicken and any collected juices to skillet.
Simmer until chicken is cooked through, about 4 minutes.
Season to taste with salt and pepper.
Transfer chicken to plates.
Spoon sauce over.
Sprinkle with parsley.

The Cook:  Carol Jancsi Keywords: chicken, mushrooms, chicken broth, brandy
Category: Poultry
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #495 was added on March 02, 2009 by deebeeeff and last updated on November 05, 2021.


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