Chicken Recipe: Chicken Breast with Wine Sauce and Buttered Mushrooms

A simple chicken recipe with an elegant presentation

Chicken Breast with Wine Sauce and Buttered Mushrooms
Serves 6

6 boneless chicken breast halves
6 tablespoons olive oil

Sauce
1 15.5 oz. can low-sodium chicken broth
1 cup Madeira or dry Sherry
1/4 teaspoon celery seed
1 tablespoon fresh thyme leaves, chopped
1/4 cup chopped fresh parsley
Bay Leaf
1 tablespoons garlic, minced
1 tablespoons shallots, minced
Salt and ground black pepper to taste
4 tablespoons butter 
4 tablespoons flour

1 pound small mushrooms, sliced or leave whole
2 tablespoons butter

Preheat oven to 400ºF.  In a large skillet, brown chicken in oil over high heat until golden brown, about 2-3 minutes per side.  Place chicken in a ovenproof dish.  Cover with foil and bake in oven for 20-25 minutes or until tender.  

Combine stock, wine, herbs, bay leaf, garlic, shallots and salt in saucepan.  Cook over low heat, 2 
minutes to blend flavors. Set aside.  Discard bay leaf.  

Prepare a roux: In a small pan, melt 4 tablespoons butter, add flour.  Cook, stirring until well blended.

Slowly stir the wine sauce into the roux.  Continue cooking and stirring over medium heat until 
sauce thickens. 

In a small skillet, heat mushrooms in butter over high heat for 2 minutes.

To serve: Place warm chicken on warmed serving platter and pour wine sauce 
over chicken. Top with mushrooms.

Serve with rice, Cheesy Baked Ziti or Garlic Mashed Potatoes