Portabella Mushroom Dinner

Oven at 400 

6 chicken breasts (either bone in or halves with skin on) 
1 tsp dried thyme
Olive oil
6 large Portobello mushrooms (or enough smaller mushrooms to cover the bottom of the baking pan)
1 tbsp minced garlic
Salt and pepper to taste
2 cups chicken broth
¼ cup fresh chopped parsley

Place rack in center of oven and preheat to 400 degrees.

Into a lightly oiled baking pan, large enough to hold chicken breasts, arrange mushrooms gill side down. Sprinkle with minced garlic, salt and pepper. Pour broth over mushrooms. Place chicken breasts skin side up over mushrooms and brush with olive oil.

Bake uncovered about 20 minutes, until the breasts are golden brown. If the broth has evaporated during the cooking process, add a little more.

Baste the breasts with the pan juices and turn over. Cook until breasts are completely done and springy to the finger, about 15 minutes more.

With a slotted spoon, place the chicken and mushrooms on a platter, mushrooms on the bottom and breasts on top, skin side up. Skim off excess fat and spoon juices over the chicken. Sprinkle with parsley.

Serve with steamed broccoli and boiled new potatoes. (Substitute brown rice for potatoes, if desired)