| 1 | 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. |
| 2 | It is a much more beautiful presentation and it keeps the chicken moist. |
| 3 | Bones can be used to make stock or discarded. |
| 4 | If you prefer, or can only obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket. |
| 5 | Stuff each breast with same amount of filling and turn slit side down. |
| 6 | Brush top with a film of dijon mustard and continue with recipe. |
| 7 | To heighten mushroom flavour, add one 10g package of soaked dried mushrooms along with the regular mushrooms, if desired. |
| 8 | Dried currents may be substituted for cranberries. |
| 9 | Trim chicken breasts of any fat. |
| 10 | Heat butter in skillet on medium high heat. |
| 11 | Add onion, saute until softened the add mushrooms and zucchini. |
| 12 | Saute until all liquid has evaporated, stirring occasionally, about 10 minutes. |
| 13 | Stir in tarragon and cream. |
| 14 | Continue to cook until cream has reduced and mixture is thick, about 5 minutes. |
| 15 | Stir in lemon juice and add enough breadcrumbs to hold mixture together. |
| 16 | Add parsely and season well with salt and pepper. |
| 17 | Season chicken breasts with salt and pepper. |
| 18 | With fingertips, make a pocket between skin and flesh of each chicken breast. |
| 19 | Stuff about 1/3 c filling under skin, tucking skin around breast to enclose stuffing. |
| 20 | Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan. |
| 21 | Dot with butter, refrigerate until one hour before baking. |
| 22 | Baking in 400f (200c) oven for 30 to 40 minutes or until juices run clear. |
| 23 | If skin is not quite crisp enough, place under broiler to crisp it. |
| 24 | While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat. |
| 25 | Reduce by half, skimming occasionally, about 25 minutes. |
| 26 | Over low heat, whisk in butter, 1 tb at a time, until sauce is slightly thickened and glossy. |
| 27 | Just before serving, skim any fat off pan juices and add juices to sauce. |
| 28 | Either slice chicken breasts into ?inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat. |
| 29 | Garnish with extra dried cranberries, if desired. |
