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Roasted Chicken Breast with Mushroom Wine Reduction Sauce
Roasted Chicken Breast with Mushroom Wine Reduction Sauce

Before you jump to Roasted Chicken Breast with Mushroom Wine Reduction Sauce recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to roasted chicken breast with mushroom wine reduction sauce recipe. To cook roasted chicken breast with mushroom wine reduction sauce you only need 21 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Roasted Chicken Breast with Mushroom Wine Reduction Sauce:
  1. You need Chicken Marinade
  2. Use 1 large chicken breast
  3. Use 2 tsp honey
  4. Provide 1 sprinkle of herbes de provence or mix herbs
  5. Get 1 dash paprika or curry powder
  6. Take 1 pinch garlic powder or finely chopped garlic
  7. Prepare 1 salt and pepper
  8. Get 1 stick butter to sear
  9. Take Mushroom Wine Reduction Sauce
  10. Take 6 large large white mushrooms
  11. Use 1 splash of dry white wine
  12. Get 150 ml chicken stock
  13. You need 1 salt & pepper
  14. Take 1 tsp butter
  15. Use Avocado Salad
  16. You need 1 avacado
  17. Provide 1/2 small yellow melon
  18. Take 1 handful chopped mix nuts
  19. Take 1/4 finely chopped onions
  20. Provide 1 drizzle of olive oil
  21. Use 1 salt to taste
Steps to make Roasted Chicken Breast with Mushroom Wine Reduction Sauce:
  1. Marinade the chicken breast for about 2 hours.
  2. 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.
  3. When it starts simmering, season with salt and pepper. Leave it to reduce for about 20 minutes.
  4. 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.
  5. Transfer it to the oven and let it roast for about 12 minutes @ 200°C
  6. For the avocado salad, simply cut and mix all the ingredients together. The salad is best served chilled.
  7. 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.
  8. As it thickens, add salt and pepper to taste depending on the type of cream you are using.
  9. 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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