Easiest Way to Make Appetizing Roasted Chicken Breast with Mushroom Wine Reduction Sauce

Roasted Chicken Breast with Mushroom Wine Reduction Sauce. 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.

Chicken breasts wrapped with bacon in a mushroom wine sauce. Place the chicken breast on a plate and lightly season with white pepper. Wrap the chicken breast with two strips of bacon using toothpicks to hold bacon in place. You can cook 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

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

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. Combined with mushrooms, thyme and red wine—also reportedly known for its antioxidants that help protect the lining of blood vessels in your heart—oven-roasted garlic adds layers of richness without added fat and calories to the chicken Season chicken breasts with salt and pepper on both sides.

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..

Coat chicken breasts with flour mixture. Add mushrooms and onions to skillet. Blend in wine and chicken broth. 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.