Sautéed Chicken Breast Chardonay

Name: Sautéed Chicken Breast Chardonay
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp clarified butter (melted); 4 chicken breasts; 1 to taste- salt; 1 to taste- ground black pepper; 1 as needed- ap flour; 4 tbsp minced shallots; 12 oz sliced mushrooms; 4 oz chardonay wine; 6 oz chicken stock; 6 oz heavy cream; 1 tbsp chopped parsely

chrissybeee @cook_3193838

this dish is simple and delicious! the chicken is unbelievably tender and moist. the sauce delivers an extremely rich flavor to complete its perfection. highly recommended for a fast, delicious, and affordable meal! :hungry

chrissybeee @cook_3193838

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Ingredients

4 servings

3 tbspclarified butter (melted)
4chicken breasts
1to taste- salt
1to taste- ground black pepper
1as needed- ap flour
4 tbspminced shallots
12 ozsliced mushrooms
4 ozchardonay wine
6 ozchicken stock
6 ozheavy cream
1 tbspchopped parsely

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Steps

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!