Chicken with Portobello Mushroom Sauce
Submitted by sa1
Crispy-skinned chicken breasts with oven-roasted portobello mushrooms in a reduced white wine and cream pan sauce. A steakhouse-worthy dinner with just 8 ingredients and 50 minutes.
YIELD
8 servingsPREP
10 minCOOK
40 minREADY
50 minPortobello mushrooms have that meaty, earthy intensity that turns a simple chicken breast into something you would gladly pay restaurant prices for.
The portobellos roast in the oven first, getting tender and concentrated while you sear the chicken skin-side down until it is golden and crackling.
Then comes the sauce. White wine deglazes the pan, chicken stock adds depth, heavy cream brings richness, and everything reduces into a glossy, spoonable sauce that coats the back of a spoon.
Sliced roasted mushrooms fold into the sauce at the end, and each plate gets a generous ladle of the whole thing. Eight ingredients. Fifty minutes. Tastes like a hundred-dollar dinner.
Kitchen Tips
- Roast the mushrooms stem-side down: This traps the moisture inside and steams them from within, keeping them tender and juicy.
- Sear skin-side down first: Starting with the skin on the hot pan renders the fat and crisps the skin. Do not move the chicken until it releases naturally.
- Reduce each liquid by half before adding the next: Wine first, then stock, then cream. Each reduction builds a more concentrated, more flavorful sauce.
Ingredients
Directions
Preheat oven to 425 degrees F. Arrange the mushrooms, stemmed side down on a baking sheet.
Brush the mushrooms with 1 teaspoon olive oil and season with salt and pepper.
Roast for about 12 minutes or until tender.
Thinly slice the mushrooms and transfer to a plate.
Heat the remaining 2 tablespoons olive oil in a large skillet.
Season the chicken breasts wiith salt and pepper and add half the breasts to the skillet, skin side down.
Cook over moderately high heat, turning once, until well browned, about 5 minutes.
Transfer to a plate and repeat the process with the remaining breasts.
Pour off the fat from the skillet.
Return all the chicken to the skillet, lower the heat to moderate, cover and cook until opaque throughout, about 5 minutes longer.
Transfer the chicken to a large plate and keep warm.
Add the white wine to the skillet and boil over high heat, stirring to scrape up any browned bits, until reduced by half, about 5 minutes.
Add the chicken stock and reduce by half, about 3 minutes.
Add the cream and continue boiling until reduced by half, about 3 more minutes.
Stir in the mushrooms and season with salt and pepper.
Set each chicken breast on a large plate and spoon the sauce over and serve.
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