Chicken with Thyme and Sage

4 Chicken breasts boneless skinless
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Olive Oil
2 ounces Dried Shiitake Mushrooms - (reconstituted strained and sliced thin)
3 ounces White Wine
2 cups Chicken Stock good quality
4 teaspoons Sage
3 teaspoons Thyme
3/4 cup Heavy Cream
2 tablespoons Parsley

Season chicken breast with salt and pepper. Heat sauté pan over a medium high heat. Add olive oil and cook chicken 2 minutes per side. Transfer chicken to a platter. Return pan to stovetop, add mushrooms in the remaining oil, and sauté for 2 minutes. Stir in white wine and reduce to ½ volume. Add chicken stock, reduce for 5 minutes. Add heavy cream, both extracts and chicken breast. Reduce heat and continue to cook 10-15 minutes to thicken and reduce the sauce. Taste and adjust seasoning. Mix in parsley and serve immediately.

"I have had several guests rave over this chicken dish. It has a wonderful flavor, but is so easy to prepare. I clean up the kitchen while it is cooking. By the time my guest arrive the kitchen is clean and I have ample time to serve and visit." - Susan

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