Hi everyone and welcome back.
Today we’re making Roasted Chicken Breast with Creamy Mushroom Sauce. This is a great
week night meal, it takes under 30 minutes total to make and the recipe is very easy.
Serve it with some seasonal vegetables and roasted potatoes. So if you would like to
learn how to make this recipe then lets get started.
Chicken breast can be very dry and boring at times, so to get some flavour and moisture
in there we are going to make a herb and garlic butter. For that we need a clove of garlic.
You can either dice up the garlic very finely, or if it’s easier you can use a grater or
garlic crusher. I’m making enough for one chicken breast which can serve one to two
people, but if you would like to make more just double the recipe. All of the amounts
will be listed in the information box as well as on my website. Add the garlic to a small
bowl.
To the garlic we are adding 1/4 teaspoon of dried thyme. I use a lot of dried herbs, they
are a lot easier but if you are using fresh thyme use about 1 teaspoon, as dried herbs
usually have a much stronger flavour than fresh. And of course to make the garlic herb
butter we need butter. Make sure your butter is at room temperature and add about a tablespoon
to the bowl. Mix the herb butter together with a spoon until everything is well combined.
Garlic and thyme go perfectly with poultry so try using this garlic and herb butter next
time you roast a whole chicken.
We’re going to be placing the herb butter under the skin of the chicken breast. This
will help it crisp up which will create some great texture. Loosen the skin on the chicken
breast, being careful not to completely remove it from the breast, just place your fingers
underneath and pull up. Using you hands stuff all of the herb butter evenly under the skin,
pressing down on top to spread it evenly out. Lastly don’t forget to season both sides
of the chicken with salt and pepper.
Heat a medium sized pan over high heat until it is very hot. Add a small amount of oil
to the pan, we don’t need much as there is butter under the skin of the chicken which
will melt. Add the chicken breast to the pan, skin side down. This won’t need too long,
as we just want to sear the breast and get some good colour on the skin, so make sure
your pan is at a very high heat. After a few minutes turn the chicken breast over and cook
for a further few minutes. Remove the chicken from the pan, don’t clean the pan as we
will use it to make the creamy mushroom sauce.
Place the chicken into a baking dish and place into a 200d celsius or 400d Fahrenheit oven
for about 20 minutes. The sauce for this dish will only take about 5-10 minutes so now is
a great time to prepare anything else you would like to serve with the chicken.
When the chicken only has about 5 minutes left, we can start to make the sauce. I’m
using white button mushrooms for this recipe, but if you have some other type they will
work also. Thinly slice the mushrooms. To make the sauce we are going to use the pan
that we cooked the chicken in earlier. It’s full of flavour that was left behind from
the chicken so heat it up over medium heat and throw mushrooms in. Cook them for about
3-4 minutes stirring often until they brown. Add a splash of white wine to get deglaze
the pan, and leave it to reduce by at least half.
The chicken should be fully cooked by now, the internal temperature needs to reach at
least 65 degrees celsius or 150f as we are leaving it to rest and it will continue cooking
from the residual heat. Remove it from the oven and place it on a chopping board to rest.
When most of the wine has reduced measure out a quatre of a cup of cream. Add to the
pan as well as a teaspoon of soy sauce. Roll a lemon on a chopping board to loosen up the
juice and slice in half. Juice half of one lemon into the mushroom sauce. Turn the heat
to low and stir to make sure everything is evenly combined. Leave it to thicken up while
we slice up the chicken.
I always like to do this on an angle, it just makes it look fancy but you can slice it up
any way that you want, or just serve it whole. The chicken should be perfectly cooked, if
it was cooked much longer it would half been quite dry. Check your mushroom sauce has thickened,
if you like it thinner just add a touch more cream or for thicker, just continue cooking
it.
Place the sliced up chicken on the plate and use a spoon for the mushroom sauce. Serve
with your favourite vegetable and some roast potatoes. I hope you enjoyed this recipe,
for other dinner recipes take a look at this thai beef salad. Thank you for watching and
I’ll see you in my next video. Bye