Chicken breast with Mushroom Cream Sauce September 18, 2013
6 - 5 oz chicken breast
1 cup Favorite mushrooms
3 cups water
½ tablespoon Garlic powder
½ tablespoon Onion powder
2 teaspoon Thyme
One quart heavy cream
One Medium red onion sliced thin
½ cup red wine vinegar
3 tablespoons sugar
Corn starch slurry – ½ cup water with 2 tablespoon corn starch mix well
Combine onions vinegar and sugar to a sauté pan bring to a boil cover and remove from heat let set. Combine water and Mushrooms, Garlic powder, onion powder and Thyme in pot and bring to a rolling boil then reduce heat to med heat continue a slow boil till liquid is reduced by ¾,add to a food processor and puree until desired consistency, put back in pan bring to a rolling boil thicken with corn starch slurry.
On grill ( In sauté pan) mark your chicken breast on each side (3-5 min) remove from grill and place in a baking pan, cover with mushroom sauce and sauté onions bake at 350 for 15 min, pull from oven plate up and enjoy.