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Chicken Breasts with Mushroom Espagnole

We think you’ll agree – this is a great way to take chicken to the next level!

Distinguished by its rich flavor, Sauce Espagnole is a classic French sauce and is actually one of the five “mother” sauces, toting with it a hefty amount of history and lore. This simple yet extremely tasty chicken dish is accompanied by our own quick-to-make version!

Requiring very little prep, this sauce only takes a few minutes to throw together, so we recommend putting the chicken in to start baking about 25-30 minutes ahead of time. After 40 minutes or so, the butter will have crisped up the skin on the breasts to a nice golden color and your sauce is ready to add to the pan. It really brings chicken to a whole new level. We love it spooned over a heaping dollop of garlic mashed potatoes, but we think you’ll agree that it’s good on almost anything!

Chicken Breasts with Mushroom Espagnole

Serves 3-6

1 hour

Ingredients
  • 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
Preparation
  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!

Recipe adapted from Cooks