Roast chicken breast, with mushrooms and shallots

Ingredients

Metric

Imperial

6	6	chicken breasts
15 ml	1 tbsp	paprika
8	8	shallots, sliced thin
24	24	button mushrooms, cut into quarters
30 ml	2 tbsp	chopped garlic
7.5 ml	1/2 tbsp	dried thyme
180 ml	3/4 cup	white wine
-	-	Olive oil, for cooking
-	-	Salt and pepper

Preheat the oven to 190° C (375° F).
Sponge the chicken breasts, add salt and pepper to both sides and sprinkle on the paprika.
Heat a large non-stick pan to medium-high, drizzle with olive oil and colour the chicken breasts, 2 minutes each side. Remove and set aside.
In the same pan, sweat the shallots at medium heat until transparent, raise the heat, add the mushrooms, add salt and pepper and cook until slightly coloured.
Add the garlic and the thyme, deglaze with the white wine, and let reduce by ½.
Put the chicken breasts back in the pan, cook in the oven for 20 minutes or until the thermometer indicates 78° C (170° F) in the centre.