Drain dried mushrooms, reserve liquid and chop fine. Add to pan with fresh mushrooms, reserve liquid and chop fine. Add to pan with fresh mushrooms. Season with salt and pepper. Saute for 10 minutes.

Preheat oven to 325 degrees. Add reserved liquid, port wine, heavy cream to the skillet with the mushrooms and simmer for 5 minutes. Spoon mushroom mixture into a shallow dish. Arrange chicken breasts in a single layer on top of the mushrooms. Season with salt and pepper. Cover tightly. Bake for 20 minutes or until done. Sprinkle with parsley and serve immediately.