Chicken With Wine And Mushroom Sauce

Delicious chicken breast with a wonderful French wine and mushroom sauce.

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Step 1

Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.
Step 2

Marinade the chicken breasts in a ziplock bag with the mushroom soup. At least 2 hours ideally overnight.
Step 3

After marinading required time. Put the breasts in the hot water while leaving them in the ziplock bag with the air released. Cook for 1hr. 15 minutes at 150 degrees.
Step 4

In the last 15 minutes of cooking the chicken via Sous Vide prepare the sauce: in a pan, place 1 TBsp of butter + spoons of olive oil. When it's warm (not too much) place 1/2 cup chopped onions and 1-2 garlic clove(s) minced. When the onion and the garlic start to change color (to brown) then add 1 1/2 cups baby Bella mushrooms (minced) and cook slowly. At halfway of cooking, throw in the pan a small glass of white wine (not a good one, no need), and then add salt and pepper. Then, cook until the mushrooms are ready. Just before serving with the meat (chicken or beef), please add some fesh heavy cream in the mushrooms and heat without boiling. When it's warm (and not boiled !), you can eat with your piece of chicken or beef. The cream really brings out the wine flavor.
Step 5

Heat olive oil in a skillet to use in browning the chicken breasts. Remove them from the bag and season with salt and pepper. When oil is hot add the chicken to the skillet turning every 2-4 minutes to brown the chicken.
Step 6

Remove chicken from skillet and serve the sauce over the chicken.