Chicken Breasts with Cremini Mushrooms & Tomato

Serves 2 people (or one person, a dog and a kitten)
                       
Preheat oven to 400 degrees.       

1 supreme (a complete boneless skinless chicken breast)
1/4 pound sliced cremini mushrooms
4 whole garlic cloves
3 fresh heirloom tomatoes cut into quarters
1 Tbsp. unsalted French butter
1 Tbsp. olive oil
kosher or sea salt and fresh ground white pepper to taste

Place supreme into a small ceramic casserole and toss in the quartered fresh tomatoes.  Add salt and pepper to the uncooked chicken and tomatoes.  Salt will draw the liquid out of the mushrooms while cooking and can cause them to steam rather than to sautee so I add the salt to the uncooked chicken instead.  Sautee the sliced mushrooms and whole garlic cloves in the butter and olive oil for a few minutes, until the garlic and mushrooms just start to soften.  Remove from heat.

Pour the sauteed mushrooms and garlic over the chicken and tomatoes and bake for about 30 minutes at 400 degrees.  Split portions between two plates and finish with a sprinkling of fleur de sel.     

If you do not like garlic, you can sautee sliced shallots with the mushrooms instead.  The shallots are also delicious and even more French, especially if you add cream, stock and a little port or madeira, which incidentally becomes <<Supremes de Volaille aux Champignons>>.  Oh-la-la!