Recipe: Yummy Roasted Chicken Breast with Mushroom Wine Reduction Sauce

Roasted Chicken Breast with Mushroom Wine Reduction Sauce. When it starts to bubble, reduce the heat and stir in the cream. As it thickens, add salt and pepper to taste depending on the type of cream you are using. The roasted chicken breast should be juicy and tender.

Add can of cream of mushroom soup and stir well until all lumps are gone. Return mushrooms, onions and chicken tenders to sauce, stir well. Add the remaining tablespoon of butter and cook until the. You can cook Roasted Chicken Breast with Mushroom Wine Reduction Sauce using 21 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Roasted Chicken Breast with Mushroom Wine Reduction Sauce

1. You need of Chicken Marinade.
2. You need 1 large of chicken breast.
3. It's 2 tsp of honey.
4. It's 1 of sprinkle of herbes de provence or mix herbs.
5. You need 1 dash of paprika or curry powder.
6. Prepare 1 pinch of garlic powder or finely chopped garlic.
7. Prepare 1 of salt and pepper.
8. It's 1 stick of butter to sear.
9. It's of Mushroom Wine Reduction Sauce.
10. You need 6 large of large white mushrooms.
11. It's 1 of splash of dry white wine.
12. It's 150 ml of chicken stock.
13. You need 1 of salt & pepper.
14. Prepare 1 tsp of butter.
15. It's of Avocado Salad.
16. You need 1 of avacado.
17. Prepare 1/2 small of yellow melon.
18. It's 1 of handful chopped mix nuts.
19. Prepare 1/4 of finely chopped onions.
20. You need 1 of drizzle of olive oil.
21. Prepare 1 of salt to taste.

This Chicken with Creamy Mushroom Sauce is a simple, yet elegant dish; featuring boneless, skinless chicken breasts in a delicious, creamy, white wine and mushroom sauce. First cook the mushrooms and garlic in olive oil. Push them to one side and add the chicken. Add the red wine and the chicken stock.

Roasted Chicken Breast with Mushroom Wine Reduction Sauce step by step

1. Marinade the chicken breast for about 2 hours..
2. In a small pot, bring the sliced mushrooms, wine and chicken stock to a boil on a medium heat. You can adjust the wine and chicken stock to a 1:3 ratio..
3. When it starts simmering, season with salt and pepper. Leave it to reduce for about 20 minutes..
4. In the mean time, heat the pan with butter and sear the chicken breast for about 2 minutes on both sides until its lightly golden brown..
5. Transfer it to the oven and let it roast for about 12 minutes @ 200°C.
6. For the avocado salad, simply cut and mix all the ingredients together. The salad is best served chilled..
7. The sauce should be reduced by now. On a high heat pan, melt the butter and transfer the sauce. When it starts to bubble, reduce the heat and stir in the cream..
8. As it thickens, add salt and pepper to taste depending on the type of cream you are using..
9. The roasted chicken breast should be juicy and tender. Drizzle the mushroom sauce on the chicken and serve with the chilled avocado salad..

Remove the chicken and add some cornstarch to water and add to the sauce to thicken it. Make sure your chicken thighs are dried well with paper towels to allow the seasoning to stick when searing so they get nice and crispy. Sprinkle both sides with salt, pepper and Italian seasoning. Cook and stir, keeping it just at a bubble until desired thickness. Return chicken to pan and heat through.