Herbed Chicken Breasts with Honey Mushroom Sauce

Herbed Chicken Breasts with Honey Mushroom Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 4x4-5 oz
    (4x120-150 g)

    fresh chicken breasts

  • 4

    fresh rosemary

  • 4

    fresh sage

  • honey mushroom sauce

  • 1

    medium onion, chopped

  • 1/2 tsp.
    (3 mL)

    Tabasco sauce

  • 1 cup
    (250 mL)

    small whole mushrooms

  • 1/2 cup
    (125 mL)


  • 1/4 cup
    (60 mL)

    liquid honey

  • 1/2 cup
    (125 mL)

    table cream

  • Salt and pepper to taste


Preheat the barbecue to medium heat.

Stick sprigs rosemary and sage into chicken breasts.

Place chicken breasts on a sheet of oiled aluminium foil and barbecue 5 to 7 minutes per side.


In a pan, on medium heat, brown onion in a butter/oil mixture.

Add Tabasco sauce, mushrooms and beer. Reduce by one quarter.

Add honey and cream. Boil for 3 minutes.

Top chicken breasts with sauce and serve.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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