Recipe of Sauteed Chicken Breast Chardonnay in 16 Minutes for Young Wife

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sauteed chicken breast chardonnay. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Sauteed Chicken Breast Chardonnay is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Sauteed Chicken Breast Chardonnay is something which I have loved my entire life.

This easy chicken dinner features chicken breasts sauteed in a homemade wine sauce. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Recipe Pairing Guides » Chicken Recipes » Sautéed Chicken Breasts with Creamy Walnut Sauce.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sauteed chicken breast chardonnay using 11 ingredients and 9 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Sauteed Chicken Breast Chardonnay:

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

DIRECTIONS Wash and trim chicken breasts. This Sauteed Chicken Breast recipe is gluten free, paleo, low carb and a family favorite. Learn to make sauteed chicken breast for dinner. Cut into this delicious sauteed chicken breast and then pile on the goodness with sauteed zucchini, onions and shallots.

Instructions

Instructions 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.

Boneless chicken breasts are versatile, flavorful, and low in fat. And you can find chicken breasts in fresh and frozen individual portions, thinly sliced This sauteed chicken is finished with a flavorful creamy havarti cheese sauce with garlic and optional dill. Chicken cutlets are used in this recipe. Sprinkle the chicken breasts on both sides with the seasoning salt, cayenne and black pepper; set aside. Melt the butter in a large skillet over medium-high heat.

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