Roasted Chicken Breasts with Ginger Mushroom Sauce

Roasted Chicken Breasts with Ginger Mushroom Sauce
  • Prep Time: 5
  • Total Time: 45
  • Servings: 4.0

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About this Recipe

A great weeknight meal that takes the place of Chinese takeout!


2 tsp 10 mL) Vegetable oil
4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
2 cups (500 mL) Sliced mushrooms
1 ½ cups (375 mL) Low sodium chicken broth
1 tbsp (15 mL) Soy sauce
2 tsp (10 mL) Rice vinegar
1 tbsp (15 mL) Freshly grated ginger
1 Clove garlic, minced
2 tbsp (30 mL) Cold water
1 tbsp (15 mL) Cornstarch


PREHEAT oven to 350°F (175°C). HEAT vegetable oil in a large non-stick skillet over medium-high heat. Add chicken and brown on both sides, about 2 minutes per side. Transfer chicken to a baking dish and bake uncovered for 35 to 40 minutes or until the internal temperature reaches 165°F (74°C). COMBINE mushrooms, broth, soy, vinegar, ginger and garlic in a medium saucepan over high heat and bring to a boil. Reduce heat to low. Whisk water and cornstarch in a small bowl with a fork. Add to saucepan. Cook, stirring constantly for 2 minutes until sauce thickens. SERVE chicken with mushroom sauce over top.


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