Umami Mushroom Gravy with Red Wine & Roasted Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Umami Mushroom Gravy with Red Wine & Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Umami Mushroom Gravy with Red Wine & Roasted Chicken

Pan-seared chicken breast smothered in a velvety red wine and mushroom reduction, slow-simmered to develop a deep, earthy richness.

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NUTRITION

330kcal
Protein
41.4g
Fat
8.2g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

1 tsp extra virgin olive oil

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

0.25 cup dry red wine

1 cup beef bone broth

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

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PREPARATION

  • 1

    Season the chicken breast evenly with half of the sea salt and black pepper.

  • 2

    Heat the olive oil in a stainless steel skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove and set aside.

  • 3

    In the same skillet, add the sliced cremini mushrooms and sauté until they release their liquid and become deeply caramelized.

  • 4

    Add the finely minced shallot and garlic to the mushrooms, stirring for 2 minutes until the aromatics are soft and fragrant.

  • 5

    Pour in the dry red wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

  • 6

    Stir in the beef bone broth and the fresh thyme sprig, then reduce the heat to low and allow the sauce to simmer gently for 45 minutes to concentrate the umami flavors.

  • 7

    Whisk the arrowroot powder with a teaspoon of cold water to create a slurry, stir it into the gravy until smooth and thickened, then serve the warm gravy over the sliced chicken breast.

Umami Mushroom Gravy with Red Wine & Roasted Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Umami Mushroom Gravy with Red Wine & Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Umami Mushroom Gravy with Red Wine & Roasted Chicken

Pan-seared chicken breast smothered in a velvety red wine and mushroom reduction, slow-simmered to develop a deep, earthy richness.

NUTRITION

330kcal
Protein
41.4g
Fat
8.2g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

1 tsp extra virgin olive oil

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

0.25 cup dry red wine

1 cup beef bone broth

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

PREPARATION

  • 1

    Season the chicken breast evenly with half of the sea salt and black pepper.

  • 2

    Heat the olive oil in a stainless steel skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove and set aside.

  • 3

    In the same skillet, add the sliced cremini mushrooms and sauté until they release their liquid and become deeply caramelized.

  • 4

    Add the finely minced shallot and garlic to the mushrooms, stirring for 2 minutes until the aromatics are soft and fragrant.

  • 5

    Pour in the dry red wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

  • 6

    Stir in the beef bone broth and the fresh thyme sprig, then reduce the heat to low and allow the sauce to simmer gently for 45 minutes to concentrate the umami flavors.

  • 7

    Whisk the arrowroot powder with a teaspoon of cold water to create a slurry, stir it into the gravy until smooth and thickened, then serve the warm gravy over the sliced chicken breast.