Recipe: Yummy Sautéed Chicken Breast Chardonay

Sautéed Chicken Breast Chardonay. Sprinkle chicken with salt, pepper, and flour. Heat the olive oil in a skillet and add the garlic. When oil is hot add chicken and cook, turning frequently until nearly done.

Add wine to skillet and stir. Chicken contains high amounts of protein, iron and calcium. It has a mild, slightly sweet flavor that is enhanced when the exterior of the meat is crisped. You can have Sautéed Chicken Breast Chardonay using 11 ingredients and 14 steps. Here is how you cook it.

Ingredients of Sautéed Chicken Breast Chardonay

1. Prepare 3 tbsp of clarified butter (melted).
2. It's 4 of chicken breasts.
3. You need 1 of to taste- salt.
4. Prepare 1 of to taste- ground black pepper.
5. Prepare 1 of as needed- ap flour.
6. It's 4 tbsp of minced shallots.
7. Prepare 12 oz of sliced mushrooms.
8. Prepare 4 oz of chardonay wine.
9. Prepare 6 oz of chicken stock.
10. Prepare 6 oz of heavy cream.
11. It's 1 tbsp of chopped parsely.

Sauteing creates a crunchy, brown crust that locks in moisture. Sauteed chicken goes well with rich-tasting white wine sauce drizzled over the top. The chicken was golden and beautiful. The shallots wine and some mushrooms were all a great combination of flavors!

Sautéed Chicken Breast Chardonay instructions

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!.

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. Sautéed Chicken Breasts with Tarragon Cream Sauce. Chicken in White Wine Sauce - This last minute chicken recipe is made in just one skillet and is the perfect quick & easy recipe to get dinner on the table! Made with chicken breasts + a creamy white wine sauce, it's so delicious! Season chicken breasts with salt and pepper.