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  • Oven Baked Chicken Breasts With White Wine And Mushroom Sauce

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    Oven Baked Chicken Breasts With White Wine And Mushroom Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Skinless, boneless chicken breasts
    • 175 gm Brown cap or possibly button mushrooms, sliced (6oz)
    • 2 x Cloves garlic, thinly sliced
    •     Salt & freshly grnd black pepper
    • 350 ml Chicken stock, plus 90ml (6tbsp) (12floz)
    • 25 gm St, (loz)
    •     Ivel Gold Light
    • 25 gm Plain flour, (loz)
    • 150 ml Medium-dry white wine, (0.25pt)
    • 30 ml Minced fresh tarragon or possibly 10ml, (2tsp) dry tarragon (2tbsp)
    •     Fresh tarragon sprigs, to garnish

    Directions

    1. Make 3 slashes in the top of each chicken breast and place the chicken breasts in a shallow ovenproof dish or possibly baking tin.
    2. Scatter the mushrooms, garlic and seasoning over the chicken. Spoon 90ml
    3. (6tbsp) stock over the chicken.
    4. Cover and bake in a preheated oven at 190C / 375F gas mark 5 for 35-45 min till the chicken is cooked and tender.
    5. Meanwhile, make the sauce. Place the remaining stock, St Ivel Gold Light, flour and wine in a saucepan and heat gently , whisking continuously, till the sauce comes to the boil and thickens. Simmer gently for 3 min, whisking.
    6. Remove the mushrooms from the chicken using a slotted spoon and set a few aside for garnishing.
    7. Add in the mushrooms, tarragon and seasoning to the sauce and mix well. Reheat gently, stirring.
    8. Serve the chicken breasts with the white wine and mushrooms sauce and the reserved mushrooms scattered over. Garnish with fresh tarragon sprigs and serve with vegtables of your choice.
    9. Variation:Use mixed herbs in place of the tarragon.

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