Roasted Chicken Breast with Mushroom Wine Reduction Sauce. For today's Keto chicken recipe we're making a pan roasted chicken with a mushroom and wine sauce. That explains the excess fat in the pan. Also as I did mention in the video, the sauce was on the thinner side.

This chicken with creamy mushroom sauce brings you back to real-time when dinner needs to be up and on the table, to serve hungry White wine and chicken broth are simmered down to half, then a pat of butter and a dash of cream and a sprinkle of thyme makes for a creamy, easy sauce to drape. Butternut squash's natural sugars caramelize during roasting. When paired with fine herbs and wine, they create a flavor explosion that rivals any bistro specialty. You can cook Roasted Chicken Breast with Mushroom Wine Reduction Sauce using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Roasted Chicken Breast with Mushroom Wine Reduction Sauce

You need of Chicken Marinade.
Prepare 1 large of chicken breast.
It's 2 tsp of honey.
It's 1 of sprinkle of herbes de provence or mix herbs.
Prepare 1 dash of paprika or curry powder.
It's 1 pinch of garlic powder or finely chopped garlic.
Prepare 1 of salt and pepper.
Prepare 1 stick of butter to sear.
Prepare of Mushroom Wine Reduction Sauce.
You need 6 large of large white mushrooms.
You need 1 of splash of dry white wine.
You need 150 ml of chicken stock.
It's 1 of salt & pepper.
Prepare 1 tsp of butter.
Prepare of Avocado Salad.
Prepare 1 of avacado.
Prepare 1/2 small of yellow melon.
Prepare 1 of handful chopped mix nuts.
Prepare 1/4 of finely chopped onions.
It's 1 of drizzle of olive oil.
You need 1 of salt to taste.

Want fast, simple, inexpensive, and healthy? Then give this pan-seared chicken in a balsamic reduction sauce a go. It's fancy enough for company and simple enough for everyday fare. You'll love it! "White wine and mushroom sauce".

Roasted Chicken Breast with Mushroom Wine Reduction Sauce step by step

Marinade the chicken breast for about 2 hours..
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..
When it starts simmering, season with salt and pepper. Leave it to reduce for about 20 minutes..
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..
Transfer it to the oven and let it roast for about 12 minutes @ 200°C.
For the avocado salad, simply cut and mix all the ingredients together. The salad is best served chilled..
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..
As it thickens, add salt and pepper to taste depending on the type of cream you are using..
The roasted chicken breast should be juicy and tender. Drizzle the mushroom sauce on the chicken and serve with the chilled avocado salad..

Pour the sauce over the chicken and enjoy! The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon. Combined with mushrooms, thyme and red wine—also reportedly known for its antioxidants that help protect the lining of blood vessels in your heart—oven-roasted garlic adds layers of richness without added fat and calories to the chicken Season chicken breasts with salt and pepper on both sides. Chicken breasts with mushrooms and an indulgent white wine and mustard sauce.