Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sauteed chicken breast chardonnay. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sauteed Chicken Breast Chardonnay is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Sauteed Chicken Breast Chardonnay is something that I’ve loved my entire life. They are fine and they look fantastic.
Sprinkle chicken with salt, pepper, and flour. Cover the chicken breasts with flour on all sides. Heat the olive oil in a skillet and add the garlic.
To get started with this recipe, we have to prepare a few components. You can cook sauteed chicken breast chardonnay using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sauteed Chicken Breast Chardonnay:
- Prepare 3 tbsp clarified butter
- Make ready 4 each chicken supremes
- Get salt
- Get pepper
- Prepare flour
- Make ready 2 oz shallots, minced
- Prepare 12 oz mushrooms, thin slices
- Prepare 4 oz chardonnay
- Prepare 6 oz chicken stock
- Get 6 oz heavy cream
- Prepare 1 tbsp fresh parsley, chopped
It has a mild, slightly sweet flavor that is enhanced when the exterior of the meat is crisped. Sauteing creates a crunchy, brown crust that locks in moisture. Sauteed chicken goes well with rich-tasting white wine sauce drizzled over the top. On average, you will get two to three large breasts in a pound, though the wine sauce should easily cover up to four breasts.
Instructions to make Sauteed Chicken Breast Chardonnay:
- Preheat the oven to 350°F
- Preheat a saute pan over medium heat. Add the clarified butter and heat until it simmers.
- While the pan and butter are heating, dry the chicken with paper towels, season with salt and pepper, dredge in flour, and shake off the excess.
- Place the chicken in the pan, skin side down, and cook until golden-brown, 3-5 minutes; turn and evenly brown the other side, 3-5 minutes.
- Remove to a baking pan and finish in the oven for 5-7 minutes.
- Remove excess fat from the saute pan. Add shallots, and mushrooms and saute over medium heat for 3-5 minutes, until the mushrooms have released their liquid and they are tender. Do not brown the shallots.
- Deglaze the pan with the wine. Over medium heat, reduce the wine by half. Add the stock and reduce by half.
- Add the cream and reduce until the sauce coats the back of a spoon (nappe); season with salt and pepper.
- When ready to serve, Add the parsley to the sause. If needed, heat the chicken breast through in the sauce over medium heat for 1-2 minutes.
If you need to bake more chicken, simply increase the sauce recipe. The chicken was golden and beautiful. The shallots wine and some mushrooms were all a great combination of flavors! Made with mashed baby confetti potatoes and sugar snap peas tosed in olive oil with the rest of the shallots and some rosemary then baked for a couple of minutes. Season chicken breasts with salt and pepper.
So that’s going to wrap it up for this special food sauteed chicken breast chardonnay recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
