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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
éé

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 saut until almost cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate.
Add all mushrooms and onion to same skillet. Saut 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.

Makes 4 Servings
Keywords: chicken, mushrooms   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
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