Chicken Breasts with Mushroom Espagnole

Chicken Breasts with Mushroom Espagnole 1
  • 3 chicken breasts, skin on
  • 2 tablespoons butter, melted
  • 1/2 teaspoon tomato paste
  • 4 tablespoons tawny port or similar red wine
  • 1 can (10 3/4 oz.) can condensed golden mushroom soup
  • 1/2 cup beef broth
  • 1 medium shallot, chopped
  • 1/4 teaspoon fresh rosemary, chopped
  • 1/4 teaspoon fresh thyme, chopped
  • 1/4 teaspoon fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Preheat oven to 400º F.
  2. Salt and pepper the chicken breasts and place them, skin down, into a shallow 13 x 9 inch baking dish.
  3. Pour melted butter over chicken breasts and bake for 40 minutes, flipping over halfway through.
  4. While chicken breasts are baking, in a medium bowl, whisk together tomato paste, golden mushroom soup, beef broth, tawny port (or red wine), shallot, fresh rosemary, fresh thyme, salt and pepper.
  5. At 40 minutes, remove chicken breasts from oven, pour combined ingredients into baking dish and bake for another 20-25 minutes.
  6. Remove from oven and serve over mashed potatoes, rice or egg noodles!

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