Recipe: Tasty Sautéed Chicken Breast Chardonay

Sautéed Chicken Breast Chardonay. Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce. Kosher salt and freshly ground black pepper. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan.

From rich and creamy to light and tropical, find a meal everyone will love, here. Chicken is a mealtime favorite for a reason. Its versatility and seemingly endless methods of preparation make it an ideal protein to work with for. You can have Sautéed Chicken Breast Chardonay using 11 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Sautéed Chicken Breast Chardonay

1. Prepare 3 tbsp of clarified butter (melted).
2. Prepare 4 of chicken breasts.
3. It's 1 of to taste- salt.
4. You need 1 of to taste- ground black pepper.
5. You need 1 of as needed- ap flour.
6. Prepare 4 tbsp of minced shallots.
7. It's 12 oz of sliced mushrooms.
8. You need 4 oz of chardonay wine.
9. You need 6 oz of chicken stock.
10. Prepare 6 oz of heavy cream.
11. You need 1 tbsp of chopped parsely.

Sauteed Chicken Breasts with Mushroom- Madeira SauceRecipe Girl. I didn't use salt as my chicken stock already contains salt i used natural yoghurt and cream (to tone down the tanginess) as I didn't have All Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce. This sautéed chicken breast recipe is a great way to add protein to a salad. Easy-to-make and tasty to boot, this will become one of your family's favorites!

Sautéed Chicken Breast Chardonay instructions

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!.

One at a time, place the chicken breast halves between two large sheets of plastic wrap. Using a flat meat pounder or a rolling pin, lightly pound the. I always have chicken breasts in the freezer, and I'm happy when I find a quick and easy recipe that uses them that's also a wow in the flavor department. Chicken breast may be everyone's go-to lean protein—but, man, can it be boring. Preparation Pat chicken dry and season with salt and pepper.

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