Cooked sausage juices lend meaty flavor to chicken breasts and their accompanying mushroom wine sauce in this easy yet impressive recipe by Chef John.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
851 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use.
Step 3
Place sausage in an oven-safe skillet over medium heat. Poke holes into sausage with a fork. Cook until browned and firm, 5 to 7 minutes, turning as needed. Transfer to a plate; let cool to room temperature.
Step 4
Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-sides down, until browned, 5 to 6 minutes.
Step 5
Meanwhile, cut off base of mushrooms; separate into individual segments. Dice cooled sausage.
Step 6
Flip chicken breasts; sear on opposite side, 2 to 3 minutes. Transfer to a plate; set aside.
Step 7
Add red onion, sausage, and mushrooms to the skillet; season with salt. Cook and stir until begins to brown, about 5 minutes. Off heat, return chicken to the skillet, skin-sides up. Transfer skillet to oven.
Step 8
Bake in the preheated oven until chicken no longer pink in the center and juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 9
Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine; simmer until reduced by about half, about 2 minutes. Reduce heat to low. Add butter and 1 tablespoon parsley; stir until butter melts.
Step 10
Spoon sauce over chicken. Garnish with remaining 1 tablespoon parsley.
