Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted chicken breast with mushroom wine reduction sauce. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Roasted Chicken Breast with Mushroom Wine Reduction Sauce is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Roasted Chicken Breast with Mushroom Wine Reduction Sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.
Skinnified Chicken and Mushrooms with White Wine. Chicken and Mushrooms in Creamy Dill Sauce. Cook chicken: Season chicken breasts on both sides with salt and pepper.
To begin with this recipe, we have to first prepare a few ingredients. You can have roasted chicken breast with mushroom wine reduction sauce using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Roasted Chicken Breast with Mushroom Wine Reduction Sauce:
- Prepare Chicken Marinade
- Make ready 1 large chicken breast
- Get 2 tsp honey
- Take 1 sprinkle of herbes de provence or mix herbs
- Get 1 dash paprika or curry powder
- Take 1 pinch garlic powder or finely chopped garlic
- Prepare 1 salt and pepper
- Take 1 stick butter to sear
- Get Mushroom Wine Reduction Sauce
- Get 6 large large white mushrooms
- Take 1 splash of dry white wine
- Take 150 ml chicken stock
- Take 1 salt & pepper
- Prepare 1 tsp butter
- Make ready Avocado Salad
- Make ready 1 avacado
- Make ready 1/2 small yellow melon
- Make ready 1 handful chopped mix nuts
- Get 1/4 finely chopped onions
- Take 1 drizzle of olive oil
- Take 1 salt to taste
Stir herbs into the pan sauce. Want fast, simple, inexpensive, and healthy? Then give this pan-seared chicken in a balsamic reduction sauce a go. It's fancy enough for company and simple enough for everyday fare.
Instructions to make Roasted Chicken Breast with Mushroom Wine Reduction Sauce:
- Marinade the chicken breast for about 2 hours.
- 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.
- When it starts simmering, season with salt and pepper. Leave it to reduce for about 20 minutes.
- 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.
- Transfer it to the oven and let it roast for about 12 minutes @ 200°C
- For the avocado salad, simply cut and mix all the ingredients together. The salad is best served chilled.
- 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.
- 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. Drizzle the mushroom sauce on the chicken and serve with the chilled avocado salad.
Butternut squash's natural sugars caramelize during roasting. When paired with fine herbs and wine, they create a flavor explosion that rivals any bistro specialty. "White wine and mushroom sauce". Pour the sauce over the chicken and enjoy! Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or The mushroom wine sauce was delicious and made the chicken taste so moist and flavorful.
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