Chicken with Creamy Mushroom Sauce Recipe
Today I’m sharing with you a recipe to make Roasted Chicken Breast with Creamy Mushroom Sauce. This is a great weeknight recipe that takes under 30 minutes to make. Serve with your favourite seasonal vegetables and roasted potatoes.
So if you would like to learn how to make Chicken with Mushroom Sauce then just follow this Chicken with Mushroom Sauce Recipe.
A printable recipe will be linked on my website here https://carinastewart.com/roasted-chicken-breast-with-creamy-mushroom-sauce/
If you like this video and found it helpful don’t forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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EQUIPMENT
Chef Knife https://amzn.to/1Sz1uKV
Chopping Board https://amzn.to/1OcXHCb
Fry Pan https://amzn.to/1Sz1MkU
Baking Dish https://amzn.to/1OcY6EA
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RECIPE
4 Chicken Breasts (Skin on)
2 Garlic Cloves
1 Teaspoon Dried Thyme
60g | 4 Tablespoons Butter
Salt + Pepper
5ml | 1 Teaspoon Oil
10 White Button Mushrooms
60ml | 1/4 Cup White Wine
125ml | 1/2 Cup Cream
10ml | 2 Teaspoons Soy Sauce
Juice of 1 Lemon
Dice the garlic cloves until fine, place in a small bowl. Add the dried thyme and room temperature butter. Mix together until everything is well combined. Loosen the skin on the chicken breasts and push the butter underneath. Season both sides of the chicken with salt and pepper. Heat a medium sized fry pan to high heat and pour in the oil. Place the chicken breasts in skin side down. Cook for a few minutes before turning to sear the other side. Place the chicken breasts into a baking dish and place in a 200 degree Celsius over or 400 degree Fahrenheit oven for 20-25 minutes or until cooked through. When the chicken has 5 minutes left to cook slice the mushrooms and place into the pan we used earlier. Cook for 3-4 minutes until browned. Pour in some white wine to deglaze the pan and let it reduce by at least half. Remove the chicken from the oven and transfer to a cutting board to rest. Pour the cream, soy sauce, and lemon juice in the pan with the mushrooms and turn the heat to low. Let it cook until the sauce has thickened. Slice up the chicken and place on plate. Spoon over the mushroom sauce and serve with your favourite vegetables and roasted potatoes.
Serves 4 | Calories 440 | Fat 24g | Protein 41g | Carbs 2g |
Sugar 2g | Sodium 89mg
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MUSIC
Serenity by Audionautix is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/)
Artist: https://audionautix.com/
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Camera & Lighting Setup Video – https://youtu.be/p0SWv3OKVes
Camera I use – Canon 600D https://bit.ly/CanonSLR600D
Editing – Final Cut Pro
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