Chicken breast in white sauce
Description
Chicken breast is both simple and tricky meat at the same time. It's easy to cook, but just as easy to ruin. If you overcook it even slightly, it turns out dry and completely tasteless. I cook chicken breast in a white sauce with mushrooms—it comes out very tender and juicy. Today I'll tell you how.
Instructions
- 1
Step 1
Wash and dry the chicken. Place it on a sheet of parchment paper and pound with a mallet. Drizzle with lemon juice, then season with pepper and salt.
- 2
Step 2
Pour hot melted butter onto a baking sheet and place the chicken on it.
- 3
Step 3
Cover the baking sheet and place it in a preheated oven at 200 degrees for 6-8 minutes. The time depends on the thickness of the fillet.
- 4
Step 4
Wash the onion and finely chop it. Fry in vegetable oil in a pan for 1-2 minutes.
- 5
Step 5
Wash the mushrooms and dry them. Slice thinly and add to the pan with the onion. Fry for 3-4 minutes.
- 6
Step 6
Add the wine and chicken broth. Simmer, stirring, until the liquid has reduced by half.
- 7
Step 7
Add the cream and simmer over low heat until thickened.
- 8
Step 8
Remove the chicken from the baking tray, place it on a plate, pour sauce over the top, and sprinkle with chopped herbs.