Chicken Breasts and Cepes

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Ingredients:
4 skinless chicken breasts, boned and pounded to 1/3” thick
30 – 40 grams dried cepes mushrooms
4 shallots, chopped
1/2 cup dry Sherry
4 Tbs. butter
1/2 tsp. chopped thyme
1/2 tsp. chopped rosemary

Preparation:
Soak cepes in warm water or chicken broth for at least 30 minutes. Drain cepes, reserving liquid. Melt butter and sauté shallots. Sauté chicken breasts on both sides. Remove chicken from skillet. Pour in sherry, mushroom juice, thyme and rosemary. Heat to a simmer and add chicken breasts and cepes. Season with salt and pepper. Cover and simmer 15-20 minutes.

Serving Suggestion:
Serve with rice cooked in chicken broth and glazed carrots.

History:
I developed this recipe out of a desire to use the dried cepes I brought back from France. Odile uses them frequently in her cooking.

Odile and Philippe here for 3-Kings.