Chardonnay Chicken

Name: Chardonnay Chicken
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 Skinless, Boneless Chicken Breast; 1/4 tsp Salt; 1/4 tsp Freshly Ground Pepper; 2 tbsp All-Purpose Flour; 2 tbsp Butter, divded; 1 1/2 cup Thinly Sliced Mushrooms; 1 1/2 tbsp Finely Chopped Shallots; 1 cup Chardonnay or other dry white wine; 2 cup Chicken Stock; 2 tbsp Chopped Fresh Parsley

BenjiSchmach @cook_2734159

Chardonnay Chicken

BenjiSchmach @cook_2734159

Saved

Ingredients

30 mins

4 servings

4Skinless, Boneless Chicken Breast
1/4 tspSalt
1/4 tspFreshly Ground Pepper
2 tbspAll-Purpose Flour
2 tbspButter, divded
1 1/2 cupThinly Sliced Mushrooms
1 1/2 tbspFinely Chopped Shallots
1 cupChardonnay or other dry white wine
2 cupChicken Stock
2 tbspChopped Fresh Parsley

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Steps

30 mins

1

Place each chicken breast between two sheets of heavy duty plastic wrap; pound to ½-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt, pepper and flour
2

Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add chicken; cook 5 on each side or until done. Remove chicken from pan; keep warm. Add mushrooms and shallots to pan; sautè 5 minutes or until tender. Stir in wine, scraping pan to loosen browned bits; add stock. Bring to a boil; cook until reduced to one cup (about 10 minutes). Cut remaining 1 tablespoon butter into small pieces. Remove pan from heat. Add butter, stirring until butter melts. Spoon sauce over chicken. Sprinkle with parsley.