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Fowl & Poultry
Wine Poultry

James's Oven Baked Chicken Breasts With White Wine & Mushroom Sauce

      4    skinless; boneless chicken
      1    ; breasts
    175 g  brown cap or button
           -mushrooms; sliced (6oz)
      2    cloves garlic; thinly sliced
      1    salt & freshly ground black
           -pepper
    350 ml chicken stock; plus 90ml
           -(6tbsp)
      1    ; (12floz)
     25 g  st; (loz)
      1    ivel gold light
     25 g  plain flour; (loz)
    150 ml medium-dry white wine;
           -(0.25pt)
     30 ml chopped fresh tarragon or
           -10ml; (2tsp) dried
      1    ; tarragon (2tbsp)
      1    fresh tarragon sprigs; to
           -garnish

Instructions

Make 3 slashes in the top of each chicken breast and place the chicken
breasts in a shallow ovenproof dish or baking tin.

Scatter the mushrooms, garlic and seasoning over the chicken. Spoon 90ml
(6tbsp) stock over the chicken.

Cover and bake in a preheated oven at 190C / 375F gas mark 5 for 35-45
minutes until the chicken is cooked and tender.

Meanwhile, make the sauce. Place the remaining stock, St Ivel Gold Light,
flour and wine in a saucepan and heat gently , whisking continuously,
until the sauce comes to the boil and thickens. Simmer gently for 3
minutes, whisking.

Remove the mushrooms from the chicken using a slotted spoon and set a few
aside for garnishing.

Add the mushrooms, tarragon and seasoning to the sauce and mix well.
Reheat gently, stirring.

Serve the chicken breasts with the white wine and mushrooms sauce and the
reserved mushrooms scattered over. Garnish with fresh tarragon sprigs and
serve with vegtables of your choice.