1. Butterfly chicken breasts, flavor with salt and pepper, place open side up in 8x14" glass dish and set aside. 2. In a large skillet melt the butter then add porcinis. Cook covered, 2-3 minutes, stirring once. 3. Remove porcinis with slotted spoon, set aside and keep warm. 4. Stir in cream, white wine, two tablespoons chives, lemon zest and garlic. 5. Bring to boil then reduce heat. 6. Simmer, uncovered, 3-5 minutes or until slightly thickened and bubbly. 7. Stir in porcinis and remove from heat. 8. Drizzle sauce over raw breasts, cover with foil and bake in 350 oven until juices run clear. 9. Garnish with extra chives and serve with salad and fresh bread. ---------------------------------------------------------------------------
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Ingredients
