Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sautéed chicken breast chardonay. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Now Choose From Multiple Easy Chicken Recipes To Create That Perfect Meal. Sprinkle chicken with salt, pepper, and flour. It has a mild, slightly sweet flavor that is enhanced when the exterior of the meat is crisped.
Sautéed Chicken Breast Chardonay is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Sautéed Chicken Breast Chardonay is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have sautéed chicken breast chardonay using 11 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Sautéed Chicken Breast Chardonay:
- Make ready 3 tbsp clarified butter (melted)
- Take 4 chicken breasts
- Take 1 to taste- salt
- Make ready 1 to taste- ground black pepper
- Make ready 1 as needed- ap flour
- Get 4 tbsp minced shallots
- Prepare 12 oz sliced mushrooms
- Take 4 oz chardonay wine
- Prepare 6 oz chicken stock
- Prepare 6 oz heavy cream
- Make ready 1 tbsp chopped parsely
Salt and pepper to taste while cooking. Once chicken is nearly done, remove from skillet. Add wine to skillet and stir. Sautéed Chicken Breasts with Tarragon Cream Sauce.
Steps to make Sautéed Chicken Breast Chardonay:
- preheat oven to 350
- preheat a saute pan oven medium heat.
- add the butter & heat until it shimmers
- dry the chicken w/ paper towels, season, tredge in flour, shake off the excess
- place minced shallots in butter , cook 2-3 min.
- place chicken in pan with shallots , cook both sides evenly 3-5 min until both sides are golden brown
- loosely cover pan with tin foil or parchment paper, take pan with chicken and place in oven to finish cooking. 5-10 min
- remove pan and place back on stove top. remove chicken, reserve in warm place and keep cover with tin foil
- heat the pan over medium heat, add wine to deglaze. reduce by half
- add chicken stock, reduce by half.
- add mushrooms while reducing
- incorporate heavy cream, bring to a boil then reduce heat to a simmer
- when the sauce has thickened pour it over the chicken.
- sprinkle with chopped parsely and serve. enjoy!
Season chicken breasts with salt and pepper. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess. 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.
So that’s going to wrap it up for this special food sautéed chicken breast chardonay recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
