Sautéed Chicken Breast Chardonay
Sautéed Chicken Breast Chardonay

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sautéed chicken breast chardonay. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

This easy chicken dinner features chicken breasts sauteed in a homemade wine sauce. Serve with steamed green beans and rice for a complete meal. Kosher salt and freshly ground black pepper.

Sautéed Chicken Breast Chardonay is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Sautéed Chicken Breast Chardonay is something that I’ve loved my whole life.

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

The ingredients needed to make Sautéed Chicken Breast Chardonay:
  1. Take 3 tbsp clarified butter (melted)
  2. Take 4 chicken breasts
  3. Make ready 1 to taste- salt
  4. Take 1 to taste- ground black pepper
  5. Prepare 1 as needed- ap flour
  6. Get 4 tbsp minced shallots
  7. Take 12 oz sliced mushrooms
  8. Prepare 4 oz chardonay wine
  9. Take 6 oz chicken stock
  10. Prepare 6 oz heavy cream
  11. Make ready 1 tbsp chopped parsely

Start by dipping the chicken breasts in some whisked eggs. Make sure you completely cover the chicken. Drain off any excess egg and then dip it in some flour. You can spice up the flour, depending on what dish you're cooking.

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!

Also will remove the chicken breasts prior to stirring in the yogurt and mustard. I will definitely make this again with those few tweaks. All Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce. Sautéed chicken breast and crisp-tender asparagus make a delicious topping for cheesy pasta. This sauteed chicken is finished with a flavorful creamy havarti cheese sauce with garlic and optional dill.

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