Roasted Chicken Breasts with Cranberry Port Sauce
chicken breasts, boneless
onion, finely chopped
mushrooms, finely chopped
finely chopped parsley
1To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact.
2It is a much more beautiful presentation and it keeps the chicken moist.
3Bones can be used to make stock or discarded.
4If you prefer, obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket.
5Stuff each breast with same amount of filling and turn slit side down.
6Brush top with a film of dijon mustard and continue with recipe.
7To heighten mushroom flavor, add one 10 gram package of soaked dried mushrooms along with the regular mushrooms, if desired.
8Dried currants may be substituted for cranberries.
9Trim chicken breasts of any fat.
10Heat butter in skillet on medium high heat.
11Add onion, saute, until softened then add mushrooms and zucchini.
12Saute until all liquid has evaporated, stirring occasionally, about 10 minutes.
13Stir in tarragon and cream.
14Continue to cook until cream has reduced and mixture is thick, about 5 minutes.
15Stir in lemon juice and add enough breadcrumbs to hold mixture together.
16Add parsely and season well with salt and pepper.
17Season chicken breasts with salt and pepper.
18With fingertips, make a pocket between skin and flesh of each chicken breast.
19Stuff about 1/3 cup filling under skin, tucking skin around breast to enclose stuffing.
20Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan.
21Dot with butter, refrigerate until one hour before baking.
22Bake in 400 degree oven for 30 to 40 minutes or until juices run clear.
23If skin is not quite crisp enough, place under broiler to crisp it.
24While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat.
25Reduce by half, skimming occasionally, about 25 minutes.
26Over low heat, whisk in butter, 1 tablespoon at a time, until sauce is slightly thickened and glossy.
27Just before serving, skim any fat off pan juices and add juices to sauce.
28Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat.
29Garnish with extra dried cranberries, if desired.