Recipe: Tasty Roasted Chicken Breast with Mushroom Wine Reduction Sauce

Roasted Chicken Breast with Mushroom Wine Reduction Sauce. Add the chicken broth and bring to a simmer, whisking. Directions Mix cornstarch and milk until smooth. This Chicken with Creamy White Wine Mushroom Sauce is a simple yet very elegant dish featuring boneless skinless chicken breasts in a delicious creamy mushroom sauce made with white wine and cream.

Dredge chicken in flour; shake off excess flour. Add the remaining tablespoon of butter and cook until the. We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad. You can cook Roasted Chicken Breast with Mushroom Wine Reduction Sauce using 21 ingredients and 9 steps. Here is how you cook that.

Ingredients of Roasted Chicken Breast with Mushroom Wine Reduction Sauce

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

I like a dry chardonnay, but you can use any wine that you like to drink! Serve the chicken with a generous ladle of the mushroom sauce and whatever side dishes you prefer. It makes the chicken more juicy and tender. The mushroom and sherry sauce is seasoned with garlic and thyme.

Roasted Chicken Breast with Mushroom Wine Reduction Sauce instructions

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..

The mushrooms simmer in the sherry soaking up its flavor, and then cream is added to compliment the sherry and give a thickness to the sauce. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. Add broth and wine; bring to a boil. This chicken is braised in with wonderful bouquet of fresh herbs, shallots or onions, white wine and lots of sliced mushrooms.