Welcome To Ovenminded

About My Bakin', Cookin', Wine Makin'!

Wednesday, March 30, 2011

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


  1. I love chicken with red wine. So many people stay away from that combination. This looks wonderful and I love the way you warm your plates, I do that also!!!! Thanks :)

  2. That looks really awesome! I will have to try it. I haven't cooked with wine for years, but maybe having some around to cook with would be a good thing. You combine some of my favorite ingredients in this dish and I just can't wait to try it!