From: Sugar and Spice
4 boneless, skinless chicken breasts (I cut mine in strips)
1/2 tsp. lemon juice
1/4 tsp. salt
Big pinch white pepper
5 Tbs. butter
1 Tbs. minced shallot or green onion
1/4 lb. diced or sliced fresh mushrooms
1/8 tsp. salt
For the sauce:
1/4 cup white or brown stock or canned beef bouillon ( I used beef broth)
1/4 cup port, Madeira or dry white vermouth (I used white)
1 cup whipping cream
Salt and pepper
2 Tbs. freshly minced parsley
Preheat oven to 400 degrees.
Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole dish,(I used a skillet and transfered later to a casserole dish) about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (I just stuck it in a casserole dish and cooked until it was done. Perhaps I ruined it, but I thought it rocked.)
Remove the chicken to a warm platter, leaving mushrooms in the pot and cover while making the sauce, 2 to 3 minutes.
To make sauce, pour the stock and wine in the skillet (or casserole dish) with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off of the heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately. (I served mine over rice)