4 whole skinless chicken breasts
2 tbs olive oil
600ml (1 pint) fresh pouring cream
500g (1/2 lb) sliced mushrooms
4 cloves garlic (minced)
100g (4 oz) butter
salt and black pepper to taste
500ml (1 pt) fresh cream
1 medium onion finely chopped
1/2 cup white wine
1 tsp paprika (optional)

Soak chicken breasts in olive oil and 2 tbs of fresh pouring cream, season with salt, pepper and paprika (optional). Place in an oven-proof dish and set aside.

Sauce:

Brown onions, mushrooms and garlic in butter over meidum heat in a wok or skillet for a few minutes, until the onions are clear to golden brown. Add the white wine, remainder of the cream, and allow to simmer until thickened (approximately 10-15 mins).

Once the sauce is done, pour over chicken and bake at 356 degrees F (180 deg C) (uncovered) for approximately 1 hour, or until the chicken is tender, stirring occcasionally.

Serve with vegetables of your choice.

Submitted by: CJ