Ingredients for Chicken Breasts Baked On Wild Mushrooms
- Chicken Broth
- Dried Wild Mushrooms
- Mushroom
- Unsalted Butter
- Shallot
- Salt and pepper to taste
- Port Wine
- Heavy Cream
- Boneless Skinless Chicken Breast Halves
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How to Make Chicken Breasts Baked On Wild Mushrooms
- In a small saucepan, bring 1 cup of chicken broth to a boil.
- Pour boiling broth over 8 ounces of wild mushrooms in a small bowl. Let stand for 2 hours.
- Thinly slice cleaned mushroom caps (about 8 ounces), discarding stems.
- In a large skillet over medium-low heat, melt 2 tablespoons of butter. Gently sauté 1/2 cup finely chopped shallots or 2 cloves minced garlic for 5 minutes.
- Drain the liquid from the rehydrated wild mushrooms, reserving the liquid.
- Finely chop the rehydrated wild mushrooms. Add them and the 8 ounces of fresh sliced mushrooms to the skillet with the shallots. Sauté over medium heat for 7-10 minutes, stirring occasionally.
- Preheat oven to 325°F (160°C).
- Add the reserved mushroom liquid (about 1/2 cup), 1/4 cup port wine, and 1/2 cup heavy cream to the skillet. Simmer for 5 minutes, or until slightly thickened.
- Pour the mushroom mixture into a shallow baking dish. Arrange 4 (6-ounce) chicken breast halves in a single layer on top of the mushrooms.
- Sprinkle chicken with salt and pepper to taste. Cover the dish tightly with aluminum foil.
- Bake in the middle level of the oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
11g
Fat
47g
Carbs
2g