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. Skinnified Chicken and Mushrooms with White Wine. Chicken and Mushrooms in Creamy Dill Sauce.

Sous Vide Chicken Breast with Mushroom SauceOrgasmic Chef. butter, skinless boneless chicken breasts, sliced mushrooms. Grilled Harissa Chicken Breasts with Herbed Couscous (Sponsored). It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. You can have 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

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

I think its flavor rivals that of many full-fat entrees found in fancy BEST chicken with mushroom sauce ever!! This is one of my families' favorite meals and it's so easy!! We have it almost every week! For today's Keto chicken recipe we're making a pan roasted chicken with a mushroom and wine sauce.

Roasted Chicken Breast with Mushroom Wine Reduction Sauce instructions

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..

That explains the excess fat in the pan. Also as I did mention in the video, the sauce was on the thinner side. To thicken your sauce you could add the cream, then the cheese and then reduce it. While chicken roasts, combine wine and stock in a liquid measuring cup and sprinkle gelatin over the top. Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates.