Chicken in a mushroom cream sauce

Last night, I fixed this chicken dish for dinner. I came up with the recipe myself, and thought I would share it.

Ingredients:
2 boneless, skinless chicken breasts
3 tbsp. olive oil
4 cloves of garlic crushed and finely diced
1 cup of hard cider (I used Woodchuck’s Dry Cider)
1 package of mushrooms, sliced
1 package of Hunter’s gravy mix
1/2 pint of heavy cream

1. Heat the olive oil in a skillet and sautee the garlic in the oil for 2-3 minutes. This will infuse the oil with the garlic flavor.
2. Salt and pepper the chcicken, then cook in the pan over medium heat. Preheat oven to 175 (or it’s lowest setting).
3. When the chicken is cooked, place in the oven and turn it off.
4. De-glaze the skillet with the cider and add the mushrooms. Cook this mixture until reduced to a consistency almost the same as syrup.
5. Follow the directions on the hunter’s gravy mix. But, prepare it in the skillet with the sauce that is already there.
6. When the sauce in the pan is ready, stir in the heavy cream. Heat this mixture until it is thoroughly mixed heated.

Serving suggestion: I served this by placing a chicken breast on a bed of egg noodles. I then covered the breast and noodles with the sauce.