ROASTED CHICKEN BREASTS WITH CRANBERRY PORT SAUCE

Steps:

• To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact.
• It is a much more beautiful presentation and it keeps the chicken moist.
• Bones can be used to make stock or discarded.
• If you prefer, obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket.
• Stuff each breast with same amount of filling and turn slit side down.
• Brush top with a film of dijon mustard and continue with recipe.
• To heighten mushroom flavor, add one 10 gram package of soaked dried mushrooms along with the regular mushrooms, if desired.
• Dried currants may be substituted for cranberries.
• Trim chicken breasts of any fat.
• Heat butter in skillet on medium high heat.
• Add onion, saute, until softened then add mushrooms and zucchini.
• Saute until all liquid has evaporated, stirring occasionally, about 10 minutes.
• Stir in tarragon and cream.
• Continue to cook until cream has reduced and mixture is thick, about 5 minutes.
• Stir in lemon juice and add enough breadcrumbs to hold mixture together.
• Add parsely and season well with salt and pepper.
• Season chicken breasts with salt and pepper.
• With fingertips, make a pocket between skin and flesh of each chicken breast.
• Stuff about 1/3 cup filling under skin, tucking skin around breast to enclose stuffing.
• Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan.
• Dot with butter, refrigerate until one hour before baking.
• Bake in 400 degree oven for 30 to 40 minutes or until juices run clear.
• If skin is not quite crisp enough, place under broiler to crisp it.
• While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat.
• Reduce by half, skimming occasionally, about 25 minutes.
• Over low heat, whisk in butter, 1 tablespoon at a time, until sauce is slightly thickened and glossy.
• Just before serving, skim any fat off pan juices and add juices to sauce.
• Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat.
• Garnish with extra dried cranberries, if desired.