Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with cooking oil
Combine the Garlic and Buttermilk – add the Chicken and stir – chill until needed
Place the Porcini or Portobellini Mushrooms in a bowl – pour over the Sherry and keep aside (stir now and then)
Heat 1 tablespoon of the Olive Oil in a large pan – saute the Onions until translucent – reduce the heat and simmer 10 – 12 minutes or until caramelized – add the Mixed Mushrooms and cook until soft – remove and keep aside – drain liquid from the pan and add the Porcini or Portobellini Mushrooms and stir-fry – 5 minutes
Arrange the Tomatoes, sliced side up, on a baking sheet – sprinkle with 2 teaspoonfuls of Olive Oil – season with Salt and Pepper and sprinkle over the Sugar – bake 10 – 15 minutes or until sticky – remove from the oven and keep aside
Heat the Butter and the remaining Olive Oil in a large pan – shake off most of the liquid from the Chicken Fillets – brown the Chicken for a few minutes, both sides – transfer to the prepared oven dish in a single layer
Season with Salt and Pepper – top with the Mixed Mushrooms/Onion mixture, followed with the baked Tomatoes {keep some for the top} and finally the Porcini or Portobellini Mushrooms
Mix the Parmesan Cheese and the Italian Herbs – sprinkle over the dish – top with the retained baked Tomatoes – bake 15 – 20 minutes or until the Chicken is done
Notes
Remove from the oven, let stand 5 minutesOPTIONAL: Serve over creamy Polenta and top with fresh Arugula
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.