Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sauteed chicken breast chardonnay. One of my favorites food recipes. This time, 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 current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Sauteed Chicken Breast Chardonnay is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have sauteed chicken breast chardonnay using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sauteed Chicken Breast Chardonnay:

1. Take 3 tbsp clarified butter
2. Get 4 each chicken supremes
3. Make ready salt
4. Prepare pepper
5. Make ready flour
6. Make ready 2 oz shallots, minced
7. Take 12 oz mushrooms, thin slices
8. Prepare 4 oz chardonnay
9. Make ready 6 oz chicken stock
10. Prepare 6 oz heavy cream
11. 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:

1. Preheat the oven to 350°F
2. Preheat a saute pan over medium heat. Add the clarified butter and heat until it simmers.
3. 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.
4. 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.
5. Remove to a baking pan and finish in the oven for 5-7 minutes.
6. 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.
7. Deglaze the pan with the wine. Over medium heat, reduce the wine by half. Add the stock and reduce by half.
8. Add the cream and reduce until the sauce coats the back of a spoon (nappe); season with salt and pepper.
9. 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 is going to wrap it up with this exceptional food sauteed chicken breast chardonnay recipe. Thank you very 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 bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!