Sautéed Chicken Breast Chardonay
Sautéed Chicken Breast Chardonay

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sautéed chicken breast chardonay. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sautéed Chicken Breast Chardonay is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Sautéed Chicken Breast Chardonay is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have sautéed chicken breast chardonay using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Sautéed Chicken Breast Chardonay:
  1. Prepare 3 tbsp clarified butter (melted)
  2. Get 4 chicken breasts
  3. Prepare 1 to taste- salt
  4. Make ready 1 to taste- ground black pepper
  5. Make ready 1 as needed- ap flour
  6. Take 4 tbsp minced shallots
  7. Get 12 oz sliced mushrooms
  8. Make ready 4 oz chardonay wine
  9. Take 6 oz chicken stock
  10. Take 6 oz heavy cream
  11. Get 1 tbsp chopped parsely
Instructions to make Sautéed Chicken Breast Chardonay:
  1. preheat oven to 350
  2. preheat a saute pan oven medium heat.
  3. add the butter & heat until it shimmers
  4. dry the chicken w/ paper towels, season, tredge in flour, shake off the excess
  5. place minced shallots in butter , cook 2-3 min.
  6. place chicken in pan with shallots , cook both sides evenly 3-5 min until both sides are golden brown
  7. loosely cover pan with tin foil or parchment paper, take pan with chicken and place in oven to finish cooking. 5-10 min
  8. remove pan and place back on stove top. remove chicken, reserve in warm place and keep cover with tin foil
  9. heat the pan over medium heat, add wine to deglaze. reduce by half
  10. add chicken stock, reduce by half.
  11. add mushrooms while reducing
  12. incorporate heavy cream, bring to a boil then reduce heat to a simmer
  13. when the sauce has thickened pour it over the chicken.
  14. sprinkle with chopped parsely and serve. enjoy!

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