Roasted Chicken Breasts with Morel Mushroom Pan Sauce
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2
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Course
Main Course
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Cuisine
American
Roasted Chicken Breasts with Morel Mushroom Pan Sauce
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 2 chicken breast boneless skinless
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 2 tbsp olive oil divided
- ¾ cup chicken broth
- ¼ cup white wine dry
- 2-3 tsp cornstarch more if needed
- 4 oz morel mushroom cleaned, trimmed, and cut in half lengthwise, fresh
- 1 shallot minced, small
- 1 clove garlic cut into slivers
- 1 ½ tbsp butter unsalted
- 1 tsp soy sauce
- 2 tbsp chive minced, fresh
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.
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