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Herbed Roasted Chicken Breast with Citrus Butter and Mushroom Ragout

4 servings

Ingredients

3 tablespoons European-style butter (such as Keller's), softened to room temperature
1 tablespoon mixed citrus zest (lemon, lime or orange)
4 8- to 10-ounce chicken breast halves
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh oregano
salt and pepper to taste
1/4 cup dry white wine

3 large shallots cut in thick slices
2 garlic cloves, finely chopped
8 ounces fresh button mushrooms, thinly sliced

Method

Preheat the oven to 450 F.

Thoroughly combine the butter with the citrus zest. Form the butter into a log and roll it up in plastic wrap or parchment paper. Place it in the refrigerator to chill.

Place the chicken breast on a rack in a roasting pan. Rub the herbs over the chicken to cover the skin and chicken meat. Roast the chicken for 15 to 20 minutes, or until done. Transfer the chicken to a platter and top each breast with 1/4 of the citrus butter.

Place the roasting pan over high heat and deglaze it with the white wine, scraping up any browned bits at the bottom of the pan. Pour this liquid into a saucepan. Add the shallots and garlic and cook for 1 minute. Add the mushrooms and cook until the liquid is almost evaporated, about 7 to 10 minutes.

Divide the mushroom mixture onto 4 plates and top with the chicken breasts.

Chef's Tip:

The same herb mixture is a natural for your Thanksgiving turkey; just increase the quantity of the ingredients to accommodate the size of the bird.