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Roast chicken breast, with mushrooms and shallots

Name: Roast chicken breast, with mushrooms and shallots
Prep time: PT10 minutesM
Cook time: PT35 minutesH
Total time: P1DT35 minutesH10 minutesM
Yield: 6
Ingredients: 6 chicken breasts; 15 ml paprika; 8 shallots, sliced thin; 24 button mushrooms, cut into quarters; 30 ml chopped garlic; 7.5 ml dried thyme; 180 ml white wine; Olive oil, for cooking; Salt and pepper

Portions6
Preparation10 minutes
Cook time35 minutes

Ingredients
- 6 chicken breasts
- 15 ml paprika
- 8 shallots, sliced thin
- 24 button mushrooms, cut into quarters
- 30 ml chopped garlic
- 7.5 ml dried thyme
- 180 ml white wine
- Olive oil, for cooking
- Salt and pepper

Ingredients

Ingredients
- 6 chicken breasts
- 15 ml paprika
- 8 shallots, sliced thin
- 24 button mushrooms, cut into quarters
- 30 ml chopped garlic
- 7.5 ml dried thyme
- 180 ml white wine
- Olive oil, for cooking
- Salt and pepper

Preparation

- Preheat the oven to 190° C (375° F)
- Sponge the chicken breasts, add salt and pepper to both sides and sprinkle on the paprika
- Heat a large non-stick pan to medium-high, drizzle with olive oil and colour the chicken breasts, 2 minutes each side. Remove and set aside
- In the same pan, sweat the shallots at medium heat until transparent, raise the heat, add the mushrooms, add salt and pepper and cook until slightly coloured
- Add the garlic and the thyme, deglaze with the white wine, and let reduce by ½
- Put the chicken breasts back in the pan, cook in the oven for 20 minutes or until the thermometer indicates 78° C (170° F) in the center

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