Instructions: Preheat oven to 425F. Arrange the
mushrooms, stemmed side down on a baking sheet. Brush the mushrooms with 1 teaspoon olive oil and season with salt and pepper. Roast for about 12 minutes or until tender. Thinly slice the mushrooms and transfer to a plate.

2. Heat the remaining 2 tablespoons olive oil in a large skillet. Season the chicken breasts wiith salt and pepper and add half the breasts to the skillet, skin side down. Cook over moderately high heat, turning once, until well browned, about 5 minutes. Transfer to a plate and repeat the process with the remaining breasts. Pour off the fat from the skillet.

Return all the chicken to the skillet, lower the heat to moderate, cover and cook until opaque throughout, about 5 minutes longer. Transfer the chicken to a large plate and keep warm.

3. Add the white wine to the skillet and boil over high heat, stirring to scrape up any browned bits, until reduced by half, about 5 minutes. Add the chicken stock and reduce by half, about 3 minutes. Add the cream and continue boiling until reduced by half, about 3 more minutes. Stir in the mushrooms and season with salt and pepper. Set each chicken breast on a large plate and spoon the sauce over and serve.

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