Roasted Chicken Breasts with Morel Mushroom Pan Sauce
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
2
-
Course
Main Course
-
Cuisine
American
Roasted Chicken Breasts with Morel Mushroom Pan Sauce
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
- 2 boneless skinless chicken breasts
- Sea Salt and Freshly Cracked Pepper to taste
- 2 tbsp olive oil divided
- ¾ cup chicken broth
- ¼ cup dry white wine
- 2-3 tsp cornstarch more if needed
- 4 oz fresh morel mushrooms cleaned, trimmed, and cut in half lengthwise
- 1 small shallot minced
- 1 clove of garlic cut into slivers
- 1 ½ tbsp unsalted butter
- 1 tsp soy sauce
- 2 tbsp fresh chives minced
Add to Shopping List
Instructions
- Adjust the oven rack to the center position and preheat the oven to 450 degrees.
- Rinse and pat chicken breasts dry with a paper towel then season well with sea salt and freshly cracked pepper, to taste.
- Heat 1 tablespoon of olive oil in a large oven safe skillet over medium-high heat. Carefully lay chicken breasts into a hot skillet and cook for 5-6 minutes. Flip chicken breasts over and transfer skillet to the oven to roast for 10-12 minutes, or until cooked through.
- While the chicken is roasting, add the chicken stock, wine, and cornstarch to a liquid measuring cup and whisk well. Set aside.
- Remove the skillet from the oven and transfer chicken to a cutting board covered loosely by a tinfoil tent. Set aside to let the chicken rest while you make the pan sauce.
- Add the remaining 1 tablespoon of olive oil to the skillet and place over medium-high heat. Add morel mushrooms and cook, stirring occasionally, until well-browned, about 4 minutes.
- Add the shallots and garlic slivers and cook, stirring often, until softened and fragrant, about 30 seconds.
- Whisk the stock/wine/cornstarch mixture well and add it to the mushrooms. Cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 6 to 8 minutes.
- Stir in the butter and soy sauce and cook at a hard boil until emulsified, about 30 seconds. Taste sauce and season with sea salt and freshly cracked pepper, if needed. Remove from the heat.
- Slice the chicken breasts and transfer them to individual serving plates. Spoon sauce over the chicken and sprinkle with chopped chives. Serve immediately. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
