1/4 cup Vegetable Stock
Half of small onion (diced)
Portabella Mushrooms about 9 or 10
2 Garlic Cloves or Garlic paste
Half of fresh lemon
salt and pepper
Flat leaf Parsley ( finely chopped)
1/4 cup White wine your choice
1/4 cup Heavy whipping cream
Extra Virgin Olive oil
To get started slice mushrooms and chop onions set aside. Get your garlic ready, 2 large cloves garlic needs to be like a paste so you will need to dice, add small amount of salt, this helps to bring out the juices. Smash till you have a paste, (or the easier way is to buy a garlic paste). More if you really like garlic. Now you have everything lined up. Now to start cooking, add olive oil to pan enough to cook with, add onions and start to sauté, add your mushrooms continue to sauté for about 5 minutes, add parsley, stir and add garlic. You will want to continue stirring. Let the mushrooms cook down some. Add juice from half a lemon. Be sure to squeeze over your hand to catch the seeds. Stir, add White wine and let the alcohol cook down. Add vegetable stock and cook down about 5 minutes. Then add heavy whipping cream. Lower heat as it cooks down and thickens. Stir until it looks like its thickening. The smell of the sauce will drive you crazy. When the chicken breast is finished, spoon mushroom sauce over it. Don’t forget to top it off with parsley. Now pick your favorite wine.
While this was cooking I started stripes of chicken breast cooked in olive oil on low. You want these to be tender.