Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sauteed chicken breast chardonnay. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Sprinkle chicken with salt, pepper, and flour. Cook the chicken breasts, turning once. When chicken is cooked, set aside and keep warm.
Sauteed Chicken Breast Chardonnay is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Sauteed Chicken Breast Chardonnay is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have sauteed chicken breast chardonnay using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Sauteed Chicken Breast Chardonnay:
- Make ready 3 tbsp clarified butter
- Get 4 each chicken supremes
- Prepare salt
- Prepare pepper
- Prepare flour
- Make ready 2 oz shallots, minced
- Prepare 12 oz mushrooms, thin slices
- Get 4 oz chardonnay
- Get 6 oz chicken stock
- Prepare 6 oz heavy cream
- Take 1 tbsp fresh parsley, chopped
Sauteing creates a crunchy, brown crust that locks in moisture. Sauteed chicken goes well with rich-tasting white wine sauce drizzled over the top. Season chicken breasts with salt and pepper. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
Steps 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.
Optional: Some cooks like to flatten chicken breasts for quick, even cooking. Simply place each chicken breast between two sheets of plastic wrap. Pound with the flat side of a meat mallet or heavy, flat pan to your desired thickness. Cover the chicken breasts with flour on all sides. Heat the olive oil in a skillet and add the garlic.
So that’s going to wrap this up for this special food sauteed chicken breast chardonnay recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at 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!
