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Receta Oven Baked Chicken Breasts With White Wine And Mushroom Sauce
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Ingredientes
- 4 x Skinless, boneless chicken breasts
- 175 gm Brown cap or possibly button mushrooms, sliced (6oz)
- 2 x Cloves garlic, thinly sliced
- Â Â Salt & freshly grnd black pepper
- 350 ml Chicken stock, plus 90ml (6tbsp) (12floz)
- 25 gm St, (loz)
- Â Â 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)
- Â Â Fresh tarragon sprigs, to garnish
Direcciones
- Make 3 slashes in the top of each chicken breast and place the chicken breasts in a shallow ovenproof dish or possibly 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 min till 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, till the sauce comes to the boil and thickens. Simmer gently for 3 min, whisking.
- Remove the mushrooms from the chicken using a slotted spoon and set a few aside for garnishing.
- Add in 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 568g | |
| Calories 337 | |
| Calories from Fat 28 | 8% |
| Total Fat 3.17g | 4% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.06g | |
| Cholesterol 107mg | 36% |
| Sodium 677mg | 28% |
| Potassium 909mg | 26% |
| Total Carbs 24.04g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.12g | 0% |
| Protein 49.87g | 80% |
