87: Beurre Blanc Baked Chicken

My parents stopped by on their way home from the mountains and decided to stay for dinner.  I thought it would be a good opportunity to make them try some new food, so I made my version of this recipe. 

Ingredients:
4 boneless skinless chicken breasts
S&P
1/2 cup sherry wine vinegar
1/4 cup apple cider vinegar
1/4 cup olive oil 
1/4 cup chicken broth
1/2 carton diced mushrooms (~4 oz)
2 tbsp whipping cream
3 tbsp butter, cut into 6 pieces
white pepper (to taste) 

The How To:
Preheat oven to 405
Season chicken with S&P and spray with Olive Oil
Bake for about 45 minutes

Meanwhile, in a large saucepan combine the mushrooms, vinegars (sherry and apple cider), olive oil and chicken broth
Bring this mixture to a boil and reduce for about 5 minutes
Add the cream and boil for another couple of minutes (until thickened)
Remove from heat 
Whisk in the butter, one piece at a time, waiting for the butter to melt before adding the next
Season with white pepper
Serve over the chicken

I served this with a roasted veggie quinoa mix and broiled asparagus.  My dad is a picky eater so I am always curious to hear what he thinks of my cooking.  He seemed to really like it.  It's always a good thing when picky eaters like your food.  My mom and Will both really liked it too.  Needless to say this was Will approved! 
I took the little bit that was leftover for lunch and it was even better the next day.  The sauce had time to really marinate into the chicken and quinoa.  Delicious.