Simple Way to Make Homemade Roasted Chicken Breast with Mushroom Wine Reduction Sauce

Roasted Chicken Breast with Mushroom Wine Reduction Sauce. Transfer the chicken to a plate and cover loosely with foil to keep warm. Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely. Cook and stir, keeping it just at a bubble until desired thickness.

Serve over rice, noodles or mashed potatoes. Finish the Sauce: Sprinkle the flour over the mushrooms and stir for another minute just to remove the raw flour taste. Taste for seasoning and adjust with salt and pepper as needed.

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, roasted chicken breast with mushroom wine reduction sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Transfer the chicken to a plate and cover loosely with foil to keep warm. Add mushrooms to the skillet and cook, undisturbed, until the liquid from the mushrooms evaporates completely. Cook and stir, keeping it just at a bubble until desired thickness.

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To begin with this recipe, we have to prepare a few ingredients. You can have roasted chicken breast with mushroom wine reduction sauce using 21 ingredients and 1 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Chicken Breast with Mushroom Wine Reduction Sauce:

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

Season the chicken on both sides with the Kosher salt and cracked black pepper. Add the chicken stock and wine. Transfer the chicken to a serving plate and keep warm. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil.

Instructions to make Roasted Chicken Breast with Mushroom Wine Reduction Sauce:

1. Marinade the chicken breast for about 2 hours..

Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately. Mix cornstarch and milk until smooth. In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender.

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