Fried chicken breasts with mushrooms and red wine sauce

Ingredients:

• 2 bone-in chicken breasts with skin (300-400 g each)
• Coarse salt and freshly ground pepper
• 1 tbsp. vegetable oil
• 500 g oyster mushrooms (oyster mushrooms) and/or maitake mushrooms (Grifola crispa, or ram's mushroom), trimmed and torn into pieces
• 1 tbsp (15 g) unsalted butter
• 1 tbsp. wheat flour
• 1/2 tbsp. lightly salted chicken broth
• 1 cup dry red wine
• 1/2 teaspoon sugar

Preparation:

1. Preheat oven to 350°F (180°C). Season chicken breasts with 1/2 teaspoon salt and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 tablespoon vegetable oil, then add chicken breasts, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer chicken breasts to a baking sheet, skin-side up; reserve fat in the skillet.
2. Toss the mushrooms with the remaining 1/2 tablespoon vegetable oil and season with salt and pepper; arrange on the baking sheet around the chicken breasts. Bake until the mushrooms are tender and the chicken reaches 165°F (72°C), about 25 minutes.
3. Meanwhile, melt the butter in a skillet with the chicken fat over medium heat. Add the flour and cook, stirring, for 1 minute. Add the chicken broth and bring to a boil, stirring constantly. Add the wine, sugar, and 1/4 teaspoon of salt; cook until the sauce has reduced by half, about 10 minutes. Season with salt and pepper.
4. Pour a small amount of sauce over each dish and top with chicken breasts and mushrooms.
   
   We offer another one Fried chicken breast salad recipe.