Ingredients Meat & Poultry Chicken Chicken Breast Recipes Roast Chicken with Wild Mushroom Sauce 3.4 (153) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Servings: 4 Woodsy wild mushroooms lend depth to this roast chicken recipe. Ingredients 4 boneless chicken breast halves with skin (about 11 ounces each) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 small yellow onion, thinly sliced 1 pound assorted mushrooms (such as shiitake, cremini, and white), stemmed and quartered 2 tablespoons sherry vinegar 1 tablespoon all-purpose flour 1 ½ cups homemade or low-sodium store-bought chicken stock 2 tablespoons chopped fresh flat-leaf parsley, plus sprigs 1 tablespoon heavy cream Directions Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down; cook until golden brown, 4 to 5 minutes. Flip; transfer to oven. Roast until a meat thermometer registers 160 degrees, about 15 minutes. Transfer to a plate; cover. Place the skillet over medium heat. Add onion; cook, stirring, 1 minute. Add mushrooms. Cover; cook, stirring occasionally, 3 minutes. Stir in vinegar. Add flour; cook, stirring, 1 minute. Stir in stock and chopped parsley; simmer, stirring, until thickened, about 5 minutes. Stir in cream; season with salt and pepper. Serve with chicken; garnish with parsley sprigs. Rate it Print