How to Prepare Ultimate Sauteed Chicken Breast Chardonnay

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sauteed chicken breast chardonnay. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Sauteed Chicken Breast Chardonnay is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Sauteed Chicken Breast Chardonnay is something that I have loved my whole life.

This easy chicken dinner features chicken breasts sauteed in a homemade wine sauce. Serve with steamed green beans and rice for a complete meal. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Boneless, skinless chicken breast coated in cornmeal, sautéed and served over arugula and tomato vinaigrette.

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

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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.

From rich and creamy to light and tropical, find a meal everyone will love, here. DIRECTIONS Wash and trim chicken breasts. Sprinkle the chicken breasts on both sides with the seasoning salt, cayenne and black pepper; set aside. Book now at Chardonnay's in Seekonk, MA. Chardonnay's is a casual yet elegant restaurant featuring eclectic new-American cuisine and a carefully chosen wine list that includes twenty wines by the glass.

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