Roasted,Brined, Breast Of Chicken with Red Wine Mushroom Sauce

This is one of my favorite dishes, simple ingredients,simple tp prepare.first let's discuss brining, or soaking a meat in  salted seasoned water.Brining does three things, first it adds moisture (water) to the meat,as well as flavor from the seasonings and helps tenderizes by breaking down the protein fibers.
 The length of time to brine,it's ingredients of choice I'll list below.I'll list what  used for this particular dish. 
One large split chicken breast,
The brine: per  2 qts of water , the amount I needed, to completely cover the chicken breast
1/4 cup kosher salt
1/4 cup white granulated sugar
1 tsp granulated garlic  
1/2 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp dried rosemary
 Method; place all brine ingredients in a pot,bring to boil while stiring to dissolve sugar and salt.As soon as it comes to a boil remove from heat and cool completely,before adding chicken breast.
 Place chiken in appropiate size bowl / plastic container so it will be completely covered with brine, cover with plastic wrap,put in fridge overnight or 24 hours.

Chicken Breast In The Brine,after 24 hours



 Remove From Brine And Pat The Breast Dry



Drizzle A Sheet Of Parchment With Olive Oil

Spread Oil With Fingers

Place Breast  On Parchment

Gather And Fold Parchment Over Several Times To Make A Tight Seal

Fold Ends And Crease Tightly,Fold Ends Under

Place In Roasting Tray,Roast In Preheated 375 Degree  Oven 45-50 Minutes Till Juices Run Clear and Internal Temp Is 150 degrees .Let Rest 5 Minutes
Make Sauce:




Red Wine Mushroom Sauce
 Ingredients: 2 Cups Sliced Cremini ( Baby Bella) Mushrooms
               1/2 Small Yeloow Or Red Onion Diced Small
 1-2 Cloves Garlic,About 1 tbs
Fresh Thyme Leaves  minced,About 1 tbs ( or 1/2 tsp dried)
 2 tbs Flour
 1 Can Low Salt Chicken Broth
 2tbs butter
 2tbs olive Oil

Assembled Ingredients

Saute Onion In Butter And Oil Over Med Heat Till Soft,Then Add Garlic,Cook 1 Minute,While Stiring

Add Mushrooms,Raise Heat To Med High,Stiring Till Mushrooms Are Soft Have Released Most Of Their liquid

Add Pinch Of Kosher Salt . Note: You May Omit Salt If desired,Add flour Stiring Constantly To blend Into The Oil Creating A Rue

Add Broth. Stiring Into Rue To Blend Smooth, Bring To Boil,Reduce  By 1/3

  Add Wine, Cook Several Minutes To Evaporate Alcohol From Wine



Add Thyme,Stir In,Reduce Heat to Simmer,Reduce To Desired Consistency
Note: The Salt Taste Will Increase As the Sauce Is Thickened.If This Is A concern,Use A No-Salt Broth Or Your Homemade.You may Add 1/4 cup Heavy Cream If Desired, to Make A Cream Sauce



Remove Rested Breast From Parchment,Cut Breast From bone,Slice Across Grain Into 1/4 Inch Slices

Arrange On Warmed Plates, Top With Sauce,I Served  With A Crisp Salad And A Gourmet Blend Of Wild Rice
 AWESOME!