Oven Baked Chicken Breasts with White Wine & Mushroom Sauce
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Yield: 1 Ready in 1 hours
9 people trying soon
|Ivel Gold Light|
|25 gPlain flour; (l oz)|
|4 Skinless; boneless chicken|
|150 mlMedium-dry white wine|
|Fresh tarragon sprigs; to taste|
|Salt & freshly ground black|
|30 mlChopped fresh tarragon; dried tarragon (2tbsp)|
|2 clovesgarlic; thinly sliced|
|350 mlChicken stock; plus 90ml (12floz)|
|25 gSt; (l oz)|
|175 gBrown cap; or button|
Oven Baked Chicken Breasts with White Wine & Mushroom Sauce Preparation
Make 3 slashes in the top of each chicken breast and place the chicken breasts in a shallow ovenproof dish or baking tin. Scatter the mushrooms, garlic and seasoning over the chicken. Spoon 90ml (6tbsp) stock over the chicken. Cover and bake in a preheated oven at 190C / 375F gas mark 5 for 35-45 minutes until the chicken is cooked and tender. Meanwhile, make the sauce. Place the remaining stock, St Ivel Gold Light, flour and wine in a saucepan and heat gently , whisking continuously, until the sauce comes to the boil and thickens. Simmer gently for 3 minutes, whisking. Remove the mushrooms from the chicken using a slotted spoon and set a few aside for garnishing. Add the mushrooms, tarragon and seasoning to the sauce and mix well. Reheat gently, stirring. 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. Variation: Use mixed herbs in place of the tarragon.
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