Roasted Chicken Breast with Mushroom Wine Reduction Sauce. This chicken with creamy mushroom sauce brings you back to real-time when dinner needs to be up and on the table, to serve hungry White wine and chicken broth are simmered down to half, then a pat of butter and a dash of cream and a sprinkle of thyme makes for a creamy, easy sauce to drape. DIRECTIONS "White wine and mushroom sauce". Pour the sauce over the chicken and enjoy!

Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Stir herbs into the pan sauce. Home > Recipes > Poultry > Chicken Breasts with Mushroom Wine Sauce. You can Cook Roasted Chicken Breast with Mushroom Wine Reduction Sauce using 21 ingredients and 9 steps. Here is how you cook it.

Ingredients of Roasted Chicken Breast with Mushroom Wine Reduction Sauce

It's of Chicken Marinade.
It's 1 large of chicken breast.
What You needis 2 tsp of honey.
Lets Go Prepare 1 of sprinkle of herbes de provence or mix herbs.
It's 1 dash of paprika or curry powder.
Lets Go Prepare 1 pinch of garlic powder or finely chopped garlic.
It's 1 of salt and pepper.
Lets Go Prepare 1 stick of butter to sear.
What You needis of Mushroom Wine Reduction Sauce.
What You needis 6 large of large white mushrooms.
It's 1 of splash of dry white wine.
What You needis 150 ml of chicken stock.
It's 1 of salt & pepper.
It's 1 tsp of butter.
Lets Go Prepare of Avocado Salad.
What You needis 1 of avacado.
Lets Go Prepare 1/2 small of yellow melon.
Lets Go Prepare 1 of handful chopped mix nuts.
Lets Go Prepare 1/4 of finely chopped onions.
It's 1 of drizzle of olive oil.
It's 1 of salt to taste.

Stir in reserved flour; blend in wine. Bring to a boil, stirring frequently. The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon.

Roasted Chicken Breast with Mushroom Wine Reduction Sauce step by step

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..

The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts. 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.