9 Best Roasted Chicken Breast with Mushroom Wine Reduction Sauce delicious and handy!
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When you understand the basics of cooking, it can be such a releasing and also awarding experience to develop a just delicious meal or baked item. The scents in your house and the faces of individuals that you share it with are invaluable. We hope this Roasted Chicken Breast with Mushroom Wine Reduction Sauce recipe will give you some suggestion for you to come to be a phenomenal chef.
Roasted Chicken Breast with Mushroom Wine Reduction Sauce
You can have Roasted Chicken Breast with Mushroom Wine Reduction Sauce using 21 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Roasted Chicken Breast with Mushroom Wine Reduction Sauce :
- Provide Chicken Marinade.
- Use chicken breast.
- You need honey.
- Prepare sprinkle of herbes de provence or mix herbs.
- You need paprika or curry powder.
- You need to prepare garlic powder or finely chopped garlic.
- Prepare salt and pepper.
- Prepare butter to sear.
- You need Mushroom Wine Reduction Sauce.
- You need large white mushrooms.
- Provide splash of dry white wine.
- Prepare chicken stock.
- You need to prepare salt & pepper.
- Use butter.
- Prepare Avocado Salad.
- You need avacado.
- You need yellow melon.
- Prepare handful chopped mix nuts.
- You need finely chopped onions.
- Prepare drizzle of olive oil.
- You need to prepare salt to taste.
Short Tips:
Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you ought to add salt, but it is a good rule of thumb to add a minimum of a pinch or two after you begin cooking and again at the very end. Your palate are the final guide here, so taste often.instructions :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..
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