Roast Chicken with Wild-Mushroom Sauce
Servings: 4
Ingredients
- 4 boned and skinned chicken breast halves
- Kosher salt & freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 small onion thinly sliced
- 1 lb. mushrooms assorted
- 2 tablespoons white wine
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken stock
- 2 tablespoons fresh flat-leaf parsley chopped
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat
- oil in a large ovenproof skillet over medium-high heat. Add chicken, top
- side down; cook until golden brown, 4 to 5 minutes. Flip; transfer to
- oven. Roast until a meat thermometer registers 160 degrees, about 15
- minutes. Transfer to a plate; cover.
- Place the same skillet over medium heat. Add onion; cook, stirring, 1
- minute. Add mushrooms. Cook, stirring occasionally, 3 minutes. Stir in
- white wine. Add flour; cook, stirring, 1 mintue. Stir in stock and
- chopped parsley; simmer, stirring, until thickened, about 5 minutes. Stir
- in cream; season with salt and pepper. Spoon over chicken and serve with
- rice.
Notes
NOTES : You can use an assortment of mushrooms such as shiitake, cremini, white, portabella or all of one kind. You can use red wine or
sherry instead of white wine. Recipe By: Sherry Moman
Serving Size: 4
sherry instead of white wine. Recipe By: Sherry Moman
Serving Size: 4