Breast of chicken in a Cabernet wine reduction with fresh portabella mushrooms. Served with Homestyle Mashed Potatoes and sautéed vegetables.

What you need:

Pick up these fresh items at your local Raley’s Chefs’ Menu meat case!

Quick preparation:


  • 1-1.5 lbs. of Boneless, Skinless ChickenBreast (Thin-cut)
  • 10 oz. Chefs’ Menu Sauce
  • 12-16 oz. Chefs’ Menu Gourmet Side
  • Chefs’ Menu Restaurant Blend Seasoning
  • 2 TBSP. Olive Oil
  • 9.5 oz. Fresh-Cut Vegetables


  • 10-12” Frying Pan
  • Tongs
  • Scissors

Vegetable Sauté

  1. Preheat oven to 200F.
  2. Heat pan over medium-high flame for 1 minute. Add 1TBSP of oil to pan.
  3. Add vegetables to the pan, sprinkle with seasoning, and sauté 1 minutes.
  4. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes.
  5. Divide cooked vegetables onto plates and place in oven to keep warm while you cook the chicken.

Caution: Plates will be hot when removed. Please use oven mitt.

Main Course

  1. Heat pan over medium-high heat for 1 minute.
  2. Sprinkle both sides of the chicken fillets with seasoning.
  3. Add 1TBSP of oil to pan.
  4. Add chicken to hot pan.
  5. Cook chicken for 3 minutes on each side. Turning often.
  6. While chicken is cooking, heat the side dish pouch in the microwave. Follow instructions on the box.
  7. Cut open sauce pouch, pour sauce into pan, and let simmer for 3 minutes or until internal temperature of chicken reaches 165F.
  8. Carefully remove plates from oven. Portion the side dish and chicken, then cover with the remaining sauce from pan.