How to cook Roasted Chicken Breast with Mushroom Wine Reduction Sauce easy

Roasted Chicken Breast with Mushroom Wine Reduction Sauce - . Today I am sharing this Roasted Chicken Breast with Mushroom Wine Reduction Sauce! A quick and easy dinner that is ready in under 15 minutes!

You can cook Roasted Chicken Breast with Mushroom Wine Reduction Sauce with 21 Ingredients and 9 steps. See the following guide!

1. Chicken Marinade.
2. 1 large chicken breast.
3. 2 tsp honey.
4. 1 sprinkle of herbes de provence or mix herbs.
5. 1 dash paprika or curry powder.
6. 1 pinch garlic powder or finely chopped garlic.
7. 1 salt and pepper.
8. 1 stick butter to sear.
9. Mushroom Wine Reduction Sauce.
10. 6 large large white mushrooms.
11. 1 splash of dry white wine.
12. 150 ml chicken stock.
13. 1 salt & pepper.
14. 1 tsp butter.
15. Avocado Salad.
16. 1 avacado.
17. 1/2 small yellow melon.
18. 1 handful chopped mix nuts.
19. 1/4 finely chopped onions.
20. 1 drizzle of olive oil.
21. 1 salt to taste.

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..